Vegan almond milk and cacao ice 'cream'
1 hr 5 min
Unsweetened almond milk
1 whole, split, seeds scrapped
1 cup(s), sliced, to serve
- Combine almond milk, vanilla bean seeds and agave in a medium bowl.
- Pour mixture into an ice cream machine and churn, following manufacturers instructions, for 1 hour or until thick and creamy (see tip). Add cacao powder for the last 5 minutes of churning.
- Transfer to a freezer-safe container, cover and freeze until needed. Remove from freezer 15 minutes before serving. Serve topped with fresh strawberries.
Don’t have an ice cream machine? Put the mixture into a freezer-safe container, cover, and freeze for 1 hour. Fork over to break up any ice crystals and stir until smooth then freeze for another hour. Repeat the process until it reaches a creamy consistency.