• 2


  • Prep Time

    Prep Time 5'

  • Total Time

    Total Time 10'

  • Easy


Sea buckthorn and apricot ice cream recipe

  • 2


  • Prep Time

    Prep Time 5'

  • Total Time

    Total Time 10'

  • Easy



I find it funny that we associate ice cream with summer. Ice cream is actually so much easier to eat at all other times of the year. But there is something exciting about trying to finish an ice cream cone before it melts on a hot day.

I cannot think of anything but happy memories involving ice cream. I think I could still recognise the ice cream truck song from a mile away. The ice cream man was the best marker of when summer officially began. I used to stop whatever I was doing when I heard that tune, I even had a jar of money ready so that I could grab and go!

I no longer would pick out the spongebob squarepants popsicle like I once did, but my love for ice cream has not faded. Like everything else, my ice cream choices have matured. I figure that if it is not feasible to go to an ice cream shop, I can make it myself and still get the fresh batch effect. Not only is it fun to experiment with different flavors, but also their consistency. I wanted a thick and creamy base with scattered berries and almonds that remained intact. One of the best parts about a great scoop of ice cream is that each spoonful is different. I used the Erbology Organic Sea Buckthorn Berry Oil  to tie everything together. The garnish is a nice touch, you’ll be hoping that your spoonful will have the bitterness of a berry or the crunch of an almond.

I usually make ice cream because I am craving it right that minute. It is always a good thing to have on hand, i am still working on my ice cream moderation skills. But let’s be real, having a fruity, plant-based homemade ice cream is a lot better than eating an entire pint of a sugar-packed and dairy-filled alternative.

I cannot wait to play around with other seasonal fruits, berries, nuts and seeds this summer. I am thinking something with blackcurrant, strawberries and cherries. The options are boundless, the key is simplicity and adding in some sort of variety that will surprise your taste buds.

Sea buckthorn and apricot ice cream recipe
Sea buckthorn and apricot ice cream recipe
Sea buckthorn and apricot ice cream recipe
Sea buckthorn and apricot ice cream recipe

Why you’ll want to include sea buckthorn berry oil

Our berry oil is extracted from the pulp of sea buckthorn berries, the fleshy part of the fruit. It is a dark red orange colour with a strong musky scent and a viscous consistency. It is highly concentrated with top-notch nutrients that your body will love.

A recommended serving is about 40 drops which is the equivalent of 2 grams. A single serving boasts the rare omega-7 fatty acids as well as generous amounts of beta-carotene.

With 700 mg of omega-7, the pulp of sea buckthorn berries is amongst the richest plant sources of this rare fatty acid. Omega-7s are very important to our functioning since they act as signaling molecules, facilitating communication between fat and muscle tissue in our bodies (1,2).

Omega-7 helps us maintain healthy cholesterol levels. We want to limit the excess of LDL cholesterol which clogs blood cells and leads to a host of health issues. At the same time, we want to support the production of HDL cholesterol. Having enough of this “good” cholesterol helps to further break down LDL cholesterol in our arteries and flush excess build-up out (3).  

Omega-7 also gives sea buckthorn berry oil its skin rejuvenating and healing properties. Omega-7s can restore the skin and speed up its healing time after suffering damage. They can increase collagen levels and fortify our skin to prevent against injuries as well as help to heal burns, eczema, lesions, abrasions, and sun damaged skin (3).

Beta-carotene is a type of carotenoid that gives sea buckthorn berries their vibrant colour. Beta-carotene is the most common type of pro-vitamin A, the type we get from plants. The other type, preformed vitamin A, is sourced from animals. Plant sources, such as beta-carotene, must be converted into vitamin A before our bodies can benefit from it (4,5). Once active, we use vitamin A for immune functioning, healthy vision and cell and bone tissue growth (6). Studies by the National Eye Institute have shown that this form of vitamin A, when combined with other vitamins, can reduce the risk of macular degeneration, the leading cause of age-related blindness (7).

If you’ve got a sweet tooth, we have plenty other recipes that you’ll love. It is important to treat yourself every once in a while. We have created plant-based recipes with your health in mind, it is important to feel good even after a dessert. If you are looking for something indulgent, make sure to try our one-of-a-kind wild fruit and chia parfait or our delicious amaranth cookie recipe.

Written by: Danielle Bear

(1) “Omega-7 Protects Against Metabolic Syndrome.” LifeExtension.com, Apr. 2014, www.lifeextension.com/Magazine/2014/4/Omega-7-Protects-Against-Metabolic-Syndrome/Page-01.

(2) Cao H, Gerhold K, Mayers JR, Wiest MM, Watkins SM, Hotamisligil GS. Identification of a lipokine, a lipid hormone linking adipose tissue to systemic metabolism. Cell. 2008 Sep 19;134(6):933-44.

(3) Sims, Steven. “Surprising Omega 7 Benefits Include Weight Loss and Heart Health.”BellFeed, 26 Mar. 2018, bellfeed.com/omega-7-benefits/1784.

(4) Dabfm, et al. “Vitamin A: Health Benefits, Best Foods, and More.” Dr. Group’s Healthy Living Articles, Global Healing Center, Inc, 18 Feb. 2016, www.globalhealingcenter.com/natural-health/health-benefits-of-vitamin-a/#1.

(5) Harvard Health Publishing. “On Call: Vitamin A and Macular Degeneration.” Harvard Health, www.health.harvard.edu/newsletter_article/On_call...

(6) “Office of Dietary Supplements (ODS).” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services, ods.od.nih.gov/.

(7) “The AREDS Formulation and Age-Related Macular Degeneration.” National Eye Institute, U.S. Department of Health and Human Services, nei.nih.gov/amd/summary.



  • 2 big frozen bananas
  • 3 frozen apricots
  • ⅓ cup dried apricots
  • ½ cup full-fat coconut milk
  • ⅓ cup honey (for a vegan alternative you can use maple syrup, agave nectar or coconut nectar)
  • Juice from ½ lemon
  • 2-3 drops of Erbology Organic Sea Buckthorn Berry Oil
  • 2 tbsp blueberries (I used wild frozen blueberries)
  • 2 tbsp raspberries (I used frozen raspberries)
  • 1-2 tbsp roasted almonds

Typical nutrition / serving

  • Energy (calories) 292 kcal
  • Protein: 2.06g
  • Fat: 10.45g
  • Carbohydrate: 53.68g

Here's how you make it

  1. If you don’t have frozen bananas in your freezer already, you can chop 2 ripe bananas and leave them in the freezer overnight or at least 2 hours.
  2. In a high speed blender, add all the ingredients except the blueberries, raspberries and almonds. Pulse until creamy.
  3. Scoop the ice cream and serve immediately or put in an airtight container and freeze until solid. You can keep it like that for 1-2 weeks.
  4. Garnish your ice cream with fresh or frozen berries and crunchy roasted almonds.
  5. Enjoy!

If you tried this recipe...

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