cauliflower ice cream

I love this ice cream because it’s all veggies and no fruit… and because I love tahini. It might seem weird to put tahini in your ice cream, but believe me, you’re gonna love it.  I love to stir in the blue majik at the end, and then top it with cacao nibs, seeds, coconut, or nuts. We had fun when we took this picture, using berries and edible flowers.  Its a fun twist on a peanut butter banana ice cream (another favorite!) and a great way to sneak veggies into a sweet dessert or breakfast that feels like a treat!

I can’t wait to hear how it goes for you – comment below and let me know how you like it!



2 ½ cups frozen steamed cauliflower

1 cup coconut water

3 tablespoons tahini

2 scoops Nuzest vanilla protein powder

1 teaspoon cinnamon

1 teaspoon maca

½ teaspoon blue majik (optional)

1 tablespoon honey or maple syrup OR a few drops of stevia (optional)

a pinch sea salt

Blend everything together in a high speed blender (like my Vitamix) until it’s creamy. You can always add more coconut water to adjust the consistency.

For a sweeter ice cream, add a tablespoon of honey or maple syrup. Want to stay sugar-free? Use a few drops of stevia instead.

3 Comments Add yours

  1. Hannah says:

    Wow I love this idea! I was wondering, is the texture really thick like a milkshake and did you have to freeze it for a while to be able to scoop it? Thanks : )


    1. chef amber says:

      Hi Hannah, It scoops beautifully after being frozen, but you can make it really thick and be able to scoop it right away too! Just add your liquid slowly to manage the texture.


  2. Hannah says:

    Okay, thank you so much!


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