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Tahini and yogurt ice cream
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Tahini Yogurt Ice Cream has 218 calories. It contains 25.1 g of carbs, 5.2 g of protein, 11.2 g of fat and 1.7 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 100 g
218
KCAL / 100G
Carbs
25.1g
· 9% DV
Protein
5.2g
· 10% DV
Fat
11.2g
· 14% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 9% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 11.2 g | 14% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.08 g | |
| Sodium | 61 mg | 3% |
| Total carbohydrate | 25.1 g | 9% |
| Fiber | 1.7 g | 6% |
| Protein | 5.2 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 218 kcal |
| 1 tablespoon (small) | 18 g | 39 kcal |
| 1 slice (thin) | 45 g | 98 kcal |
| 1 slice (thick) | 75 g | 164 kcal |
| 100 g | 100 g | 218 kcal |
| 1 serving (large) | 150 g | 327 kcal |
| 1 cup (medium) | 170 g | 371 kcal |
| 1 cup (large) | 220 g | 480 kcal |
| 1 pack (whole) | 500 g | 1090 kcal |
Calculated from 218 calories per 100 g.
Tahini Yogurt Ice Cream is made by blending yogurt with tahini and a sweetener, then freezing the mixture. Churn it in an ice-cream maker, or stir it several times as it freezes to help keep the texture smooth.
Tahini Yogurt Ice Cream tastes tangy and creamy, with a roasted, nutty sesame flavor. The tahini is noticeable rather than neutral; honey or another sweetener balances its slight bitterness.
Yes, Tahini Yogurt Ice Cream can be made without an ice-cream maker. Freeze the mixture in a shallow, covered container and stir it regularly during the first few hours to break up ice crystals.
Tahini Yogurt Ice Cream can turn icy if the mixture contains too much water or freezes without being stirred. Thick, strained yogurt and occasional mixing while it freezes help create a smoother result.
Tahini Yogurt Ice Cream is usually made with yogurt, tahini, and a sweetener. Some recipes add cream for a richer texture, while honey, date syrup, or a little citrus zest can complement the sesame flavor.
Yes, Greek yogurt works well in Tahini Yogurt Ice Cream. Its thick consistency can make the frozen mixture less watery, though its tanginess may stand out more, so taste the mixture before freezing.
Store Tahini Yogurt Ice Cream in a tightly sealed, freezer-safe container. Let it soften briefly at room temperature before scooping, and avoid refreezing it after it has thawed.
Chopped pistachios, walnuts, honey, and date syrup pair especially well with Tahini Yogurt Ice Cream. Fresh figs or berries also add a bright contrast to its creamy, toasted-sesame flavor.
Tahini Yogurt Ice Cream can provide a tangier, yogurt-based alternative to conventional ice cream, but it is still a sweet dessert. Its nutritional profile varies with the yogurt, tahini, and amount of sweetener used.
People with diabetes may be able to include Tahini Yogurt Ice Cream, but added sweetener can affect blood glucose. A less-sweet recipe and a portion that fits their meal plan are practical choices.
Vitamins
B2
0.2mg · 15% DV
B12
0.32µg · 13% DV
B5
0.38mg · 8% DV
B1
0.09mg · 8% DV
Minerals
Copper
0.19mg · 21% DV
Phosphorus
142mg · 20% DV
Calcium
155mg · 16% DV
Iodine
16µg · 11% DV
Potassium ⭐
202mg · 6% DV
Sodium
61mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 218 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tahini yogurt ice cream combines yogurt with tahini, the toasted-sesame paste used widely in Middle Eastern cooking, then freezes the mixture into a tangy, nutty dessert. It is a contemporary variation rather than a dish tied to one well-established regional tradition. Yogurt brings a fresh tartness, while tahini adds a rich, slightly bitter sesame note; the texture can be smooth and creamy or a little icier depending on how it is made. Serve it after a meal or as a cooling summer treat, with fresh fruit or a restrained drizzle of honey or date syrup. At about 218 calories per 100 g, it is richer than plain yogurt, so a modest scoop makes a satisfying dessert.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
4.31g
POLYUNSATURATED
3.9g
Omega 6:3 ratio 95.5:1
Above the ideal 4:1 (95.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.