Sunchoke Popsicles with Skyr & Buckwheat


500 gram sunchokes, peeled and roughly chopped

1-2 decilitre water

500 gram Skyr (or greek yogurt if you don't have Skyr nearby)

3 decilitre cream

2 decilitre buckwheat groats

1/2 decilitre honey


  1. Peel and roughly chop the sunchokes.
  2. Bring water to a boil and add the sunchokes. Add more water if it evaporates. Let simmer until cooked through.
  3. Pulse in a blender until smooth and let cool slightly before stirring in the Skyr.
  4. Beat the cream until it starts to thicken and gently fold it into the Skyr mix.
  5. Pour the mix into an ice cream machine for 10-15 minutes (If you don't have one, read Ps: note further down) . Don't let it turn to ice cream 100% yet!
  6. As the ice cream churns, make the caramalized buckwheat groats.
  7. In a pan, slightly roast buckwheat for a couple of minutes.
  8. Add honey let simmer for another minute or so.
  9. Remove from the heat and onto a baking paper to cool ever so slightly.
  10. Add the caramalized buckwheats to the popsicle molds before you pour over the churned ice cream.
  11. Freeze overnight.


If you don't have an ice cream machine, simply skip that step and pour it directly into the popsicle molds. Just be aware that the popsicles will get a 'icy' and 'crystallized' consistency.

Courses Dessert

Cuisine Nordic

Recipe by My Nordic Kitchen at