Raspberry Ripple Ice Cream with Carob Drizzle Recipe

Raspberry Ripple Ice Cream with Carob Drizzle Recipe
Recipe by
4
Gluten Free, Vegan, Dairy Free
STORAGE
Store in freezer for up to 3 months.

Try a new way to enjoy your ice cream by creating this divine raspberry ripple nice cream. Crammed full of vitamins and nutrients from the raspberry powder, it will not only satisfy your sweet cravings but will give you that energy boost in your day. Tickle your tastebuds the natural way with smooth and decadent carob drizzle which helps to assist your digestion and ease your stomach.


Ingredients
Equipment
  • Blender
  • Teaspoon
  • Tablespoon
  • A small saucepan
  • A spatula
  • Baking paper
  • Loaf tin
  • Serving bowls
  • Ice cream scooper
  • Freezer 
Method

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  1. Simply add all the ingredients (saving a few frozen raspberries aside) for the raspberry nice cream and blend until it resembles soft serve nice cream, crush in the remainder frozen raspberries on top. Pop in the freezer to set for at least 2 hours.
  2. Heat up the coconut oil, coconut cream and maple syrup in your saucepan and then add in your carob powder, mix in well and then take off the heat once a smooth sauce forms.
  3. Scoop out your nice cream once it’s ready (will take about 20 minutes to soften up) into your serving bowls and spoon over the cooled carbo drizzle.
  4. Eat & enjoy! 
Raspberry Ripple Nice Cream with Carob Drizzle Recipe Raspberry Ripple Nice Cream with Carob Drizzle Recipe Raspberry Ripple Nice Cream with Carob Drizzle Recipe

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16 June 2017 - 1:40pm

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