Reducing friction in ice cream base?

A few times I made pistacchio sorbet based on Modernist pantry recipe: https://blog.modernistpantry.com/recipes/dairy-free-pistachio-gelato/ except that I made it my way. 😉

• Water 582g
• Pistachio, roasted 270g
• Inulin native 60g
• Erythritol 40g
• Oligofructose 20g
• Xylitol 20g
• Salt 3g
• stabiliser 3g
• Lecithin, soy 2g
• Sucralose (as much as 18g sucrose)

The taste is awesome, this is my best recipe. I pair it with chocolate because it quickly saturates taste buds and needs a palate cleanser.

But texture is not so good. You can really tell it has so much nut butter, it's chewy, mealy, thick…not as much as a pure nut butter but enough for me to classify it as a textural defect.

I think that all these descriptions are a way to express a high oral friction. This recipe has a lot of fat, but this is not enough of a lubricant. And I don't want to add more fat. I can reduce the amount of nuts, but that's not my way of solving problems. I don't rule it out but that's the last resort because I have a hunch I won't like it more with better texture but less flavour.

Any other suggestions on how to improve oral lubricity?