Place banana slices, raspberries and yoghurt in a food processor. Process for 2 minutes, scraping down the sides of the processor occasionally, or until mixture reaches a smooth and sorbet-like consistency.
Transfer to a container, cover, and freeze overnight until firm. Scoop into serving bowls and top with almonds.
Remove ice-cream from the freezer about 10 minutes before serving. This will make it easier to serve in scoops.