Cool Off and Fuel Up With These Protein Shake Popsicles
For those scorchers of a day, a protein shakeafter a workout just won’t do. Instead, cool off with these ice pops that pack in seven grams of muscle recovery-boosting protein, five grams of sugar, and roughly 150 calories each. Talk about nice cream!
For the chocolate hazelnut protein pops (basically healthy Nutella pops), we blended organic chocolate protein powder with almond milk, coconut milk, hazelnuts, and a banana. Let your bananas ripen to the point of going black and they will be sweeter, making these popsicles juuust right. For a less icy version, just use coconut milk — the fat in a full-fat can of coconut milk makes a popsicle meant to be bitten with more of a chewy texture.
To make AB&J protein pops, almond butter and vanilla protein powder pair with a heap of strawberries for a riff on the classic sandwich. You can taste the protein powder in these fruity pops more than with the choco-hazelnut pops, but the texture remains creamy without being overly gritty. If you can, make this when strawberries are in season. They will naturally be sweeter. We like to stem and freeze the fresh berries for these protein shake pops (and smoothies!)
Chocolate Hazelnut Protein Shake Popsicles
(Makes 7-9 popsicles, depending on the size of your popsicle molds)
Ingredients:
- 3/4 cup almond milk
- 3/4 cup full-fat coconut milk
- 2 overripe bananas
- 1 scoop chocolate protein powder
- 2 tablespoons toasted hazelnuts, cooled
Instructions:
1. Blend all the ingredients until smooth.
2. Pour into popsicle molds.
3. Freeze for 1 hour (if using the larger popsicle molds) before inserting the popsicle sticks.
4. Return to the freezer to chill until solid, about 3 hours.
Almond Butter & Strawberry Protein Shake Popsicles
(Makes 9-13 popsicles, depending on the size of your popsicle molds)
Ingredients:
- 1/2 cup almond milk
- 1/2 cup full-fat coconut milk
- 2 cups organic strawberries, stemmed and halved
- 1 scoop vanilla protein powder
- 1 overripe banana, peeled and sliced
- 2 tablespoons almond butter
- 1/8 teaspoon kosher salt
Instructions:
1. Blend all the ingredients until smooth.
2. Pour into popsicle molds.
3. Freeze for 1 hour (if using the larger popsicle molds) before inserting the popsicle sticks.
4. Return to the freezer to chill until solid, about 3 hours.
For more ideas on how to beat the heat, head to Pinterest.
(Recipes and photos by Annelies Zijderveld / Brit + Co)
