Photo of Vegan almond milk and cacao ice 'cream' by WW

Vegan almond milk and cacao ice 'cream'

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 5 min
5 min


Unsweetened almond milk

350 ml

Vanilla bean

1 whole, split, seeds scrapped

Agave syrup

2 tbs

Cacao powder

1 tbs

Fresh strawberries

1 cup(s), sliced, to serve


  1. Combine almond milk, vanilla bean seeds and agave in a medium bowl.
  2. 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.
  3. 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.