Vegan almond milk & raspberry ice 'cream'
Unsweetened Almond Drink
- 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). Gently fold through crushed raspberries after churning to create a ripple effect.
- Transfer to a freezer-safe container and freeze until needed. Remove from the freezer 15 minutes before serving and scatter over toasted flaked almonds.
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.