Megan May of the Little Bird Unbakery shares her recipe for a summery, creamy, dessert-like drink from her first cookbook, The Unbakery.
Place the ice cream, ice, vanilla and ⅓ cup of the almond milk in the blender and blend until you get a consistency similar to a frozen slushy drink. Pour half the slushy mixture into a glass or bowl and set aside.
Now place the strawberries, sweetener, remaining almond milk and lemon juice in the blender with the remaining half and blend until smooth.
Pour the strawberry mixture into a new glass and spoon in the vanilla ice cream mixture that’s been set aside. Top with fresh chopped strawberries and raspberries.