3 Hormone Healthy Protein Creamsicles Recipes

We’ve got a cold and creamy summer treat for every type in this week’s edition of beeya’s kitchen. Love the taste of the tropics? The Pina Colada Creamsicles have your name on them! Coffee enthusiast? Our Mocha Latte Fudgsicles are like chocolate iced coffee on a stick! Can’t resist anything citrus? The Chocolate Dipped Orange Creamsicles are full of zesty summary citrus flavor!

Say goodbye to refined sugars and HELLO to 7 grams of protein in each creamsicle with these recipes. They’re also easy breezy to make since everything just gets tossed into a blender.

We’ve included our unique hormone supporting seed blends in each recipe to make these a treat with benefits, but they all work without beeya too. We hope you stay cool as you dive into our recipe collection below. 

P.S. a friendly reminder that homemade creamsicles freeze firmer than commercial ones, so allow your creamsicle to thaw just slightly before enjoying them for the creamiest experience. 

Makes: 6 popsicles each

Prep Time: 10 mins 

Freeze Time: 4 hrs

CHOCOLATE DIPPED ORANGE CREAMSICLES 

Ingredients:

• 1 cup cottage cheese
• 1 orange, zested then peeled and chopped
• ¼ cup fresh squeezed orange juice
• 1-2 Tbsp honey
• 2 scoops beeya - optional
• ¼ cup melted dark chocolate
• 1 tsp coconut oil

Instructions:

1. Combine the cottage cheese, chopped orange and zest, orange juice, 1 Tbsp honey, and 1 scoop beeya (if using) in a blender. Mix until smooth then taste and adjust sweetness with extra honey if desired.
2. Pour the orange mixture into the popsicle molds, add a stick to each one, and transfer to the freezer. They are typically ready after 4 hours. 
3. Once frozen, melt the dark chocolate with the coconut oil in a glass that can fit the popsicles in for dipping. Dip the popsicles in the dark chocolate to coat and sprinkle with beeya from the other reserved scoop, extra orange zest is nice too if desired. Work quickly as the chocolate hardens quickly.  Return to the freezer in a bag or container and enjoy as desired.

MOCHA LATTE FUDGESICLES  

Ingredients:

• 1 cup Greek yogurt (or thick plant-based yogurt)
• ¼ cup strong cold brewed coffee (*see tips in instructions)
• 2 scoops beeya or 2 Tbsp peanut butter
• 2-3 Tbsp maple syrup
• ½ tsp vanilla extract
• 1 Tbsp cacao powder
• 2 Tbsp melted dark chocolate
• cacao nibs or chopped coffee beans as garnish

Instructions:

1. Combine the Greek yogurt, coffee, beeya or peanut butter (or half and half of each), 2 Tbsp maple syrup, vanilla extract, and cacao powder in a blender. Mix until smooth then taste and adjust sweetness with maple syrup as desired. 
2. Pour the coffee mixture into your popsicle molds, add a stick to each one, then transfer to the freezer. They are typically ready after 4 hours. 
3. Once frozen, melt the dark chocolate and drizzle each popsicle with dark chocolate. Work with one at a time so you can sprinkle with cacao nibs or chopped coffee beans before the chocolate hardens. Return to the freezer in a bag or container and enjoy as desired.

*ready-made cold brew works, cooled espresso works, even cooled regular coffee works if made strong.

CRUNCHY PIÑA COLADA CREAMSICLES  

Ingredients:

• ½ cup coconut cream
• ¼ cup + 3 Tbsp Greek yogurt (or thick plant-based yogurt)
• ¾ cup chopped pineapple (thawed frozen works too)
• 2 scoops beeya - optional
• 1 ½ scoop vanilla collagen or protein powder
• 1-2 Tbsp honey
• 2 Tbsp toasted coconut flakes

Instructions:

1. Combine the coconut cream, ¼ cup Greek yogurt, ½ cup chopped pineapple, 1 scoop beeya, 1 scoop vanilla collagen, 1 Tbsp honey, and 1 Tbsp toasted coconut in a blender. Mix until smooth. Taste and adjust sweetness as desired with extra honey.
2. Fill each popsicle mold halfway with the pineapple mixture then divide 1 Tbsp of toasted coconut amongst them, followed by the remaining ¼ cup of chopped pineapple. 
3. Fill with the remaining pineapple mixture. Add a stick to each one, then transfer to the freezer. They are typically ready after 4 hours.
4. Once frozen, whisk together 3 Tbsp of Greek yogurt with a ½ scoop of vanilla collagen and a splash of water so it is a dippable consistency. Dip each popsicle in the yogurt then sprinkle with the remaining scoop of beeya and toasted coconut. Return to the freezer in a bag or container and enjoy as desired.

Note:

Each of these recipes make approximately 6 popsicles, depending on the size of your molds, but the recipes can also be halved to make smaller batches if you want to make a variety of popsicles instead of all one flavor.