julius,
Happy Easter!
Easter has always been a special day in my household.
And it brings me so much joy to think back on the years when my girls were younger.
We’d go to church, come home, do an egg hunt, and have a nice meal together with grandparents in attendance as well.
(The eggs we dyed back then weren’t “pasture-raised”, but they did come from a local farm!)
Of course, now the girls are all grown up and I work every weekend (including this one) — but my wife Penny and I still carve out time for some Easter fun.
And today, we’re gonna hit the kitchen and whip up one of our favorite desserts:
ICE CREAM.
And yes, this version is not only healthy — but also scrumptious, too.
And most importantly? Unlike most store-bought ice creams...
Which are filled with sugar, fat, and digestion-slowing dairy...
This recipe isn't made with ANY of those “gut bombs”.
Instead, we use a secret ingredient:
Coconut cream!
It turns out, coconut cream lends itself to a really decadent silky texture just like dairy.
And it’s extremely nutritious.
Its health-boosting powers are largely due the medium chain triglycerides it contains.
This healthy fat is shown to rev your metabolism and help you shed pounds...
Now, that’s an ice cream I’ll gladly eat!
So if you’re anything like me, and have a bit of a “sweet tooth,” be sure to give this tasty treat a try.
Here’s what you’ll need (makes 1 generous pint):
* 1 1/2 cups toasted unsalted walnuts
* 2 cups coconut cream
* ½ cup allulose sweetener (HERE’S what I use and recommend)
* 1 vanilla bean (split) or 1 tsp vanilla extract
* 1 Tbsp almond extract
* 1 Tbsp barrel-aged whiskey (optional but delicious!)
* The zest of 1 orange
* ¼ tsp sea salt
* 1 large avocado (with the skin and pit removed)
Here’s how to make it:
- Heat the coconut cream, allulose sweetener, and vanilla bean over low heat (keeping it at a simmer if possible), for about 5-10 minutes until the allulose dissolves.
- While the cream mixture is heating, chop your toasted walnuts into fine pieces, and stir on a skillet over med-high heat until toasted.
- Add your toasted walnuts to the coconut cream mixture, and simmer the mix on low heat for 20-30 minutes to infuse flavor.
- Next, remove the mix from heat and add the almond extract, whiskey (if using), and orange zest.
- Transfer half the mixture to a high-speed blender and blend until smooth.
- Add your avocado and sea salt to the blender and blend until smooth.
- Next, stir the avocado mixture back into the remaining coconut cream mixture until it’s well combined.
- Let the mix chill in your refrigerator until it’s very cold. Then, freeze the mix according to the instructions of your ice cream machine. (If you don’t have an ice cream machine, no problem! Simply freeze the mix in a loaf pan and stir it every 20 minutes until it reaches a scoopable consistency.)
- Serve it up at a medium consistency and enjoy!
Now, there’s one ingredient that might have thrown you for a loop…
AVOCADO?
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, decadent, and made with wholesome ingredients that won’t set you back on your goals.
So be sure to give this “Easter Sundae” a whirl sometime soon.
(And when you do, please let me know how it turned out. I’m always looking for feedback on my recipes.)
I guarantee you’ll love it.
Looking out for you,
Steven Gundry, MD
P.S. I want to wish you and yours a happy Easter. Whether it's an occasion you observe or not, I hope today is filled with peace and joy for you and your family.