Tahini Pumpkin-Seed Ice-cream

    • Difficulty
    • Easy
  • 12345 (16 votes, average: 3.69 out of 5)

This ice-cream is delicious and creamy. Plus it’s raw, vegan, and high in plant-based zinc from pumpkin seeds and calcium from the tahini. Dairy products are often thought of as the best source of calcium, however, they are acidic in pH and the body buffers this by drawing alkaline minerals such as calcium directly from our bones. In other words, it’s actually not the most ideal way to ensure you’re getting the calcium you need to thrive. Lucky for you, you can now get a solid dose while enjoying a creamy bowl of delicious ice cream!


  • 2 cups pumpkin seeds
  • ½ cup organic tahini (sesame seed paste)
  • 1 cup maple syrup or your favorite sweetener
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 cups water


  1. Blend until creamy,strain and place in your ice-cream maker. Check to see if it’s sweet enough and has the right amount of salt. Serve with roasted or fresh nectarines
Shernell CookeAbout Shernell Cooke

Shernell Cooke is a food writer, cookbook author, and blogger with a background as colorful as her personality. Her culinary education has been a mix of on-the-job training, formal classes at the Institute of Culinary Education in New York, and private kitchen experiments. Shernell’s experience includes: Head chef preparing raw food at a health food store Prep cook at a Hyatt brand, Years of on the job training. She has also been a contributing editor to Purely Delicious magazine. Shernell’s friends and fans describe her as down-to-earth but also wickedly funny. In addition to her love for cooking, she also has a fondness for the TV show “Good Times,” which is her favorite stress reliever. Originally from Barbados, she now lives in Westchester. Visit her at Full Food and Style

Leave a Reply