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.