Niki’s Raspberry Ripple Nice Cream with Carob Drizzle

2017, Healthy,, Summer, Sweet

Serves 4

Time to Prepare: 5 minutes

Storage: Store in the freezer for up to 3 months

  • Vegan
  • Dairy Free
  • Gluten Free
  • Sugar Free


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.


For the nice cream:

  • 3 frozen bananas
  • ½ cup of frozen raspberries plus a few extra for crushing in at the end
  • 1 teaspoon of raspberry powder
  • 3 tablespoons of coconut cream



For the carob drizzle:


  • 1 tablespoon of carob powder
  • 3 tablespoons of coconut oil
  • 2 tablespoon of coconut cream
  • 1 tablespoon of maple syrup (optional)



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





  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.


  1. 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.


  1. 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.


  1. Enjoy!




#sugarfree #naturalway #carobpowder #raspberrypowder


Recipe by:


Niki Behjousiar

Recipe Creator and founder of nikibakes

Twitter: @Niki_Beh 

Many thanks to for their raspberry powder and carob powder, check them out today! 🙂

Niki’s Gochujang Sauce

2017, Asianculture, Healthy, International, Savoury, Super Quick

Hey guys and a happy 2017 to you!

I adore homemade condiments and this Korean staple is really one to have at hand in any kitchen, it’s so flavourful and versatile. This bright red paste can be used in pretty much any savoury dish, from my Korean bibmbap to noodles, rice and meat and fish dishes.

It’s a rich, warming and punchy sauce so a little goes a long way but what I love about this sauce in particular is its fruity, sour and savoury punch, it really is a taste sensation and I urge you to give this simple sauce a go. The high levels of capsicum in my gochujang also mean that it increases metabolism along with being high in protein, vitamin b2 and vitamin c.


All you need is:

(Makes about 20 servings)

(Use natural/organic ingredients where possible)


1 tablespoon of sesame seeds, toasted (you can also add black sesame seeds for a more smoky flavour too)

1 tablespoon of tamari

2 small garlic cloves, crushed finely

2 tablespoons of apple juice

1 teaspoon of coconut sugar

1.5 tablespoons of red pepper gochujang paste- ( )

1 tablespoon of lemon juice

1.5 tablespoons of sesame seed oil


Simply use a whisk or fork and mix together vigorously, this will store well in your fridge for a good couple of weeks, doubt it will hang around that long though!

For more baking inspiration head on over to where you can find more dishes to slather on my thick, sweet, spicy, red and delicious gochujang sauce! Be sure to tag me in your creations and hashtag #nikibakes2017 so I can see what you’re up to!


Happy New Year and Happy Baking!


Recipe Creator

Founder of nikibakes