Vegan almond milk & raspberry ice 'cream'

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.