Eat this ice cream (recipe inside)

I love making this ice cream anytime my grandkids visit. It’s a hit with the whole family! [Dr. Steven Gundry | Founder, Gundry MD]( I don't know about you, {NAME}... But there’s one “summer treat” I love to eat when it’s hot outside. Ice cream! Yep. Nothing screams summertime like a few scoops of yummy ice cream. The only problem is — Almost all the ice cream you see in stores and restaurants is filled to the brim with sugar, unhealthy fats, A1 dairy, and empty calories... Making it an absolute nightmare for your waistline, energy levels, and overall health. So what should you eat instead? That’s simple, just try my...  Homemade Mint Chocolate Ice Cream I love making this ice cream anytime my grown children and grandkids visit. It’s a hit with the whole family! It’s full of chocolatey flavor... smooth, decadent richness... and is sure to satisfy your ice cream cravings. Best of all, it’s made with gut-friendly ingredients that won’t derail your health goals! So here’s how to make it:  “Dr. G’s Homemade Mint Chocolate Ice Cream" Ingredients (serves 6): - 15 oz can coconut milk or unsweetened coconut cream - 3/4 cup of 1-for-1 monkfruit sweetener (or 1⁄3 cup of Swerve) - 1 tsp instant coffee powder or finely ground espresso beans - 2 Tbsp unsweetened natural cocoa powder - One bar of dark chocolate (at least 72% cocoa) (chopped) - 1 tsp pure vanilla extract - 2 Hass avocados (peeled with the pits removed) - 3 Tbsp chopped fresh mint (or 10 drops of mint stevia) - 1⁄2 cup of dark chocolate chips (at least 72% cocoa) How to make it: - Put your coconut milk, sweetener, coffee power, and cocoa powder in a saucepan. Then whisk them over medium heat, until the sweetener dissolves and the mix is blended.  - Next, turn off the heat and add in your chopped dark chocolate. Stir until melted.  - Place your mixture into a food processor fitted with an S-blade. Then add the vanilla extract, avocados, and mint, and blend until smooth.  - Pour the mixture into a bowl, cover it up, and refrigerate for 2 hours until cool.  - Next, stir in the chocolate chips. Then spoon the mixture into an ice cream maker and churn everything until it’s the consistency of soft ice cream.*  - Then serve immediately. (You can also freeze it to a firmer consistency and serve later. For this, just transfer the mixture to a glass container and cover it using wax paper secured with a rubber band.) *If you don’t have an ice cream maker, no worries. Simply put the mixture in a pan and place it in the freezer. Then stir  it every 30 minutes to break up ice crystals, until you reach your preferred consistency. It’ll still taste just as delicious. Now, there’s one ingredient that might have thrown you for a loop… AVOCADO?! But don’t worry. It definitely won’t make your ice cream taste like guacamole! Instead, it helps give this ice cream extra creaminess. Each bite is luxurious, chocolatey, and made with wholesome ingredients that won’t set you back on your goals. So if you’re ready to whip up something new — with yummy ice cream you can enjoy guilt-free — be sure to give this recipe a try. (And when you do, please let me know how it turned out. I’m always looking for feedback on my recipes.) I just know you’re going to love it! Looking out for you, Steven Gundry, MD [Steven Gundry, MD]( P.S. You can have lots of fun playing around with this recipe, too. For instance, you can ditch the mint for rich chocolate ice cream. Or you can throw in almonds for an added nutty crunch. Either way, this ice cream tastes absolutely delicious, {NAME}... Just in time for peak summer!   This email was sent to {EMAIL} by newsletter@gundrymd.com [Edit Profile]( | [Manage Subscriptions]( | [VIP Discounts]( | [Join Text Club]( 145 S. Fairfax Avenue, Suite 200, Los Angeles 90036  [Report Spam](  These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Â