Vegan almond milk & cacao ice 'cream'
1 hr 5 min
Unsweetened Almond Drink
Raw Cacao Powder
1 portion(s), medium
- Combine the almond milk, vanilla bean seeds and agave syrup in a medium bowl.
- 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.
- Transfer to a freezer-safe container and freeze until needed.Remove from the freezer 15 minutes before serving. Scatter over chopped strawberries to serve.
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 freeze for another hour. Repeat the process until it reaches a creamy consistency.