Photo of Vegan almond milk & raspberry ice 'cream' by WW

Vegan almond milk & raspberry ice 'cream'

3
3
3
SmartPoints® value per serving
Total Time
5 min
Prep
5 min
Serves
4
Difficulty
Easy

Ingredients

Unsweetened Almond Drink

350 ml

Vanilla Pod

1 individual

Groovy Food Co. Agave Nectar Light Amber & Mild

55 g

Raspberries

85 g

Sainsbury's Flaked Almonds

9 g

Instructions

  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). Gently fold through crushed raspberries after churning to create a ripple effect.
  3. Transfer to a freezer-safe container and freeze until needed. Remove from the freezer 15 minutes before serving and scatter over toasted flaked almonds.

Notes

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.

Start eating better than ever!