Vegan almond milk and cacao ice 'cream'

Instructions

1. Combine almond milk, vanilla bean seeds and agave in a medium bowl.
2. Pour mixture into an ice cream machine and churn, following manufacturers instructions, for 1 hour or until thick and creamy (see tip). Add cacao powder for the last 5 minutes of churning.
3. Transfer to a freezer-safe container, cover and freeze until needed. Remove from freezer 15 minutes before serving. Serve topped with fresh strawberries.