This post was sponsored by Silk as part of an influencer activation for the #SilkCrowd and Socialstars™. I received complimentary products to facilitate my review, but all opinions are my own.
As summer approaches I look forward to all of the cold treats that come along with it. Ice cream, frozen ice pops, ice cream sandwiches, etc. There is so much creamy, sweet deliciousness just waiting to be had during the summer to help you cool off, relax and enjoy gatherings with friends. But most of these things are filled with sugar, high in calories and in general nowhere near what I would consider healthy. And while an indulgent treat every once in awhile isn’t a bad thing, indulging on a daily basis is not the best choice you can make.
But thankfully there are some options out there that will let you enjoy a cold treat, feel like you are indulging, but actually be making a better-for-you choice.
Enter Silk® Nutchello™. Silk® Nutchello™ is a dairy-free, vegan flavored nut-based beverage that is lower in saturated fat and cholesterol and tastes great. It is also low in sugar and has only 70-90 calories per serving. It’s also non-GMO which is super important to me. I love, love, love enjoying a cold glass of Silk® Nutchello™ (especially the Dark Chocolate + Walnuts flavor) and I also love using it in my coffee (check out my Easy Salted Caramel Iced or Frozen Coffee Recipe). But my new favorite way to enjoy it is as a base for fruit sorbet I came up with!
Dark Chocolate Blueberry Sorbet
Now, I know what you are thinking. Chocolate and blueberries sounds a little weird. But I promise you it’s not. It’s DELICIOUS. And perfectly cool and refreshing without all of the added sugar and calories you will find in other frozen treats.
- 5 cups blueberries
- 2 tbsp raw honey (optional)
- 2 cups Silk® Nutchello™ Dark Chocolate + Walnuts
- Freeze the blueberries by putting them in a single layer on a cookie sheet in the freezer overnight.
- Add all of the ingredients to a food processor or high speed blender like a Blendtec.
- Blend until smooth.
- Freeze in a 1-1/2 qt container until ready to serve or pour into ice pop molds.
- This gets HARD so if you are freezing in a single container, allow it to thaw for about 20 minutes prior to serving.
- Top with chopped walnuts or cacao nips.
This gets really hard which is perfect for ice pop molds but also works fine for scooping and eating in a bowl so long as you let it thaw at room temperature for about 20 minutes.
The chocolate and walnut flavor is subtle and a nice compliment to the blueberries. It’s tart and sweet at the same time. I added chopped walnuts on top of mine for some texture and it was even more delicious.
If you aren’t a fan of blueberries, you could do this with any type of berry – strawberries, raspberries or blackberries.
I can’t wait to try something similar with the other Silk® Nutchello™ flavors. It also comes in Caramel Almonds + Cashew and Toasted Coconut + Cashew.
Just make sure you are prepared to brush your teeth afterwards. Blueberries give you blue teeth!
Don’t forget to Pin this recipe on Pinterest so you can try it for yourself!
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