It’s getting hot.
Actually – it has been hot and it will be hot for a while. I don’t need to say it and you don’t need to hear it. What you and I do need, however, is something to combat the heat if we are expected to keep running. A cold, post-run beer is still the top option for recovery after a hot run. Unfortunately, we can’t (or, rather, we shouldn’t) finish off every run with a cold beer. That’s called alcoholism and that is bad. That’s also called “lots of carbs” and “barely breaking even on training.”
I’ve been experimenting with post-run popsicles as a way to cool down, reward myself and maybe sneak in some nutrients. Store bought popsicles are either strangely expensive or uncomfortable unhealthy. Below are three popsicle recipes that are easy enough to do at home, cheap and not horribly unhealthy (all low carb, keto friendly).
If you are a millennial then you are probably looking for another way to spend the money you are saving by not being able to buy a house. Why not give the avocado toast a break and try out avocado popsicles? This recipe is extremely simple – avocados, coconut milk, lime juice and sweetener. Blend it up, freeze them and then enjoy a creamy popsicle that is low in carbs, high in good fats and puts a bit more money into Jason Mraz’s avocado farming pockets.
- 2 avocados, pitted
- 5 cups coconut milk
- ¼ cut Swerve sweetener
- 2 tablespoons lime juice
- Blend all ingredients together until smooth/creamy
- Distribute into 6 popsicle molds
- Tap/hit molds on a firm surface to get all air bubbles out
- Freeze for 5+ hours
MODIFICATION ALERT: The recipe on the website isn’t much better than a store bought popsicle. However, I slipped in some electrolyte power into the recipe to make these a bit more beneficial post-run (or, pre-run). If you are making these popsicles, add in one scoop of Ultima replenisher into the dry ingredients (like I do below). If they turn out too sweet (since you are adding additional flavor from the electrolyte powder) then you can cut back on the Splenda. Freeze them up and boom, you basically have a frozen Gatorade treat with less sugar.
- 1 pkg. sugar free Jello (I choose Raspberry)
- 1 pkg. unsweetened Kool-aid (I choose orange)
- ½ cup Splenda
- 1 scoop electrolyte powder (Ultima replenisher, Orange)
- ½ cup hot water
- 1 1/3 cups cold water
- Mix dry ingredients together
- Boil ½ of water
- Add boiling water to dry mix and stir until dissolved
- Add in cold water
- Pour into popsicle molds and freeze for two hours
Bill Cosby is to pudding pops what Charles Manson was to the Beatles song “Helter Skelter.” It’s time to take pudding pops back (much like U2 took back Helter Skelter on the Rattle and Hum album). This recipe uses heavy cream and eggs to get its fudgy feel (good band name). When I made them, I used almond milk but will probably experiment with coconut milk next time (slightly less carbs).
- 1 ¾ cup heavy cream
- 2 ½ oz unsweetened baking chocolate
- 1/3 cup granulated stevia
- 2 large eggs
- ¾ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Whisk the heavy cream, chocolate, sweetener and eggs in a saucepan
- Heat saucepan on medium-low until it simmers – then removed IMMEDIATELY
- Whisk in almond milk and vanilla. Pour into molds, cover and freeze for 5 hours
BONUS BONUS BONUS!
I love the gnom-gnom blog and all of her recipes. I’ve made the no-churn ice cream in multiple iterations (chocolate, mint, vanilla, etc.). All of them are fantastic and a nice treat. A couple of notes: (1) the recipe is easy but messy, just be aware and tack on some added time for clean-up, (2) the ice cream gets EXTERMELY hard in the freezer, I usually microwave it for 30 seconds before I try to scoop it, (3) absolutely add the little bit of alcohol to keep it relatively soft (see number 2 – it’s still pretty hard). If you skip it, the rock ice cream will become something harder than a rock (diamond?).
- 5-oz can of full-fat coconut milk
- 2/3 cup xylitol
- ½ cup cocoa powder
- ¼ teaspoon kosher salt
- 1/3 teaspoon of xanthan gum (or cornstarch)
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons vodka
- Add coconut milk, sweetener, cocoa and salt to a saucepan and heat over medium. Blend together until fully blended
- Sprinkle xanthan gum and blend fully
- In a separate, chilled bowl, whip heavy cream until soft peaks form. Then, blend in vanilla and the cooled chocolate mixture (check flavor and adjust cocoa/sweetener as needed)
- Add vodka (this is to keep it from completely freezing). By now, the mixture should be thick but pourable.
- If too thick, thin little by little with coconut milk.
- If too thin, whip more or add more cocoa
- Transfer into a sealable container and place in freezer for 4-6 hours