Pumpkin Kefir Cheese Ice Cream
Top with cinnamon toasted pumpkin seeds.~Donna
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Cinnamon Toasted Pumpkin Seeds
  1. Place all ingredients in blender and blend for 20 seconds. Pour into ice cream maker and freeze according to manufacturer's instructions.
  2. Top with cinnamon toasted pumpkin seeds.
Cinnamon Toasted Pumpkin Seeds
  1. Preheat oven to 275 F.
  2. Wash pumpkin seeds by rinsing in a colander until the water runs clear, picking out any remaining pieces of pumpkin. Drain well and spread out on a cookie sheet. Pat dry with a paper towel.
  3. Pile pumpkin seeds on the cookie sheet and drizzle melted butter over the pile of seeds. Sprinkle on the sugar, cinnamon, and a pinch or two of Celtic Sea Salt.
  4. Gently toss seeds until evenly coated and spread the seeds out evenly on the cookie sheet.
  5. Bake in 275 F oven for approximately 30 minutes or until lightly toasted, stirring seeds every 10 minutes and checking for doneness each time.
  6. Remove from oven and let the seeds cool for a few minutes.
  7. Remove seeds from cookie sheet and serve!