Sea Buckthorn Ice Cream with Green Cake

5 from 8 votes
Prep Time 45 mins
Cook Time 45 mins
Rest Time 2 hrs
Total Time 3 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 430 kcal


For the sea buckthorn ice cream:

  • 300 ml Sea buckthorn orange juice
  • 100 ml Sea buckthorn juice
  • 60 g Sugar
  • 150 g Cream
  • 150 ml Milk
  • 3 Pc. Egg yolk

For the green cake:

  • 140 g Butter
  • 200 g Powdered sugar
  • 4 Pc. Eggs
  • 250 g Unsalted pistachios, peeled
  • 40 g Flour
  • 1 Pc. Lemon
  • 1 blackboard Chocolate
  • 1 tsp Coconut oil


Sea buckthorn ice cream:

  • Reduce orange and sea buckthorn juice, mother juice and sugar in a saucepan with the lid open (approx. 40 min).
  • Add milk and cream to the reduced juice. Warm up but do not boil. Separate eggs, add egg yolks. Heat the mass to 80-85 degrees, stirring constantly, the ice mass then thickens.
  • Pour the mixture through a sieve and allow to cool. Then cool down in the refrigerator and place in the ice cream maker for 60 minutes.

Green cake:

  • Beat the butter and sugar until foamy, crack open the eggs and gradually add to the foamy butter.
  • Chop the pistachios into medium coarse pieces, put some aside for garnish. Squeeze the lemon.
  • Weigh out the flour, add all the remaining ingredients to the foam mixture and stir briefly. Put the cake batter into a greased square form (24x24 cm) lined with baking paper and bake for 20 min, 170 degrees, top and bottom heat.
  • After cooling, cut into cubes or triangles with liquid chocolate (melt in a water bath) and decorate with whole pistachio nuts.


Serving: 100gCalories: 430kcalCarbohydrates: 33.4gProtein: 6.6gFat: 30.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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