1

Combine the almond milk, vanilla bean seeds and agave syrup in a medium bowl.

2

Pour the mixture into an ice cream machine and churn for 1 hour or until thick and creamy (see cook’s tip). Add 1½ tbsp cacao powder for the last 5 minutes of churning.

3

Transfer to a freezer-safe container and freeze until needed.Remove from the freezer 15 minutes before serving. Scatter over chopped strawberries to serve.