Tahini Pumpkin-Seed Ice-cream

By Chef: Shernell Cooke
Posted: October 29, 2015


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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 nectarinesPut everything into a high-speed blender and blend until smooth.
  2. Serve immediately or store in the fridge for up to 5 days.