Chocolate Covered Ice Cream Cups

February 11, 2016

Chocolate Covered Ice Cream Cups by Faring Well #vegan #recipe

I had a realization last week that most girls have the night before their wedding at the bachelorette party. I was listening to some of my (still) favorite bands I was first introduced to in high school. They always take me back to days where life was effortlessly carefree and filled with young crushes. I’m talking Blink 182 and My Chemical Romance mixed with a little Yellowcard and All American Rejects (and about three dozen others). These bands followed me into college and to parties where flirting was at an all time high, and life was just pure fun. Thats when it hit me. I can no longer flirt with boys. No more listening to Tom and Mark sing about the girl at the rock show while trying to get the cutest guy at the party to follow me around for the night. And by “no more” I mean its been over six years of “no more” since I met Scott but it was just now hitting me. I was like, isn’t this the freakout most girls have the night before their wedding? But here I was having it over four years after our I-dos.

Coincidence would have it that Scott put on a bunch of our favorite pop-punk bands from back in the day over the weekend, and I asked him “can I confess something to you without you judging me or getting mad?” And then I told him about my realization from a few days earlier and my bummed out feelings. He responded laughing, “Oh man, of course, I feel the same way. Those days were the best!” Referring to those carefree, flirtatious days filled with all the pop-punk love songs. And we then went on talking about all the things we loved about the teenage single days where bands like New Found Glory and Less Than Jake shaped our emotions and lives. We came to realize that they still do, and that we need our friends to throw a high school throw back party so Scott and I can show up separately, pretend we don’t know one another, and flirt our hearts out with one another while Travis Barker beats the heck out of the snare drum in the background (we are looking at you, Travis and Alex, throw the party.) I love the way I love Scott, I love the way he loves me, I love how we both love the same crazy music, and I love that it makes us want to flirt like crazy with one another. I only have eyes for you my man, happy valentines.

Chocolate Covered Ice Cream Cups by Faring Well #vegan #recipeChocolate Covered Ice Cream Cups by Faring Well #vegan #recipeChocolate Covered Ice Cream Cups by Faring Well #vegan #recipeChocolate Covered Ice Cream Cups by Faring Well #vegan #recipe

I’m so thrilled to get to share with you today about some new makers I have discovered through the amazing marketplace on Hatchery. Meet Skye and Tina. They purchased the acreage that Bobo’s Mountain sits on in Weston, Vermont back in 2008. Here lay an old historic sugarbush, where Sky and Tina hoped to tap their own maple trees and teach their children about the cherished process. Their maple syrup is unique to their land, its soil, the weather, and the water use on their property. It only comes from Bobo’s, and therefore is a single source maple syrup that quite literally is a taste of their sweet mountain. They harvest each year during the early, cool days of spring. Using wood from their property or their neighbors, they boil down the sap over a wood burning fire. I am so grateful for people like Skye and Tina sharing a piece of their land with us in the form of this sweet-as-sugar maple syrup! This maple is classified as dark and robust, the new term for “Grade B” maple syrup according to Vermont’s most recent labeling update. It is rich and absolutely oozing with the sweetest maple flavor. Other than dates, pure maple syrup such as Bobo’s is my go-to natural sweetener that I use in everything from salad dressings, homemade granola bars, pancakes, and even ice cream – such as the one in this post!

Chocolate Covered Ice Cream Cups by Faring Well #vegan #recipeChocolate Covered Ice Cream Cups by Faring Well #vegan #recipeChocolate Covered Ice Cream Cups by Faring Well #vegan #recipe

This ice cream requires no special equipment (except a freezer) and is by far one of my most loved of all time. The coconut cream and cashew butter make the batter both fluffy and rich, and the maple with the vanilla add the perfect level of sweetness. Coated in the most decadent homemade chocolate (it knocks the socks off of anything store bought) and topped with crushed freeze-dried bananas, to call it a winner would be modest. Scott tells me this is the best desert I have ever made – and I can brag about it here because it is not entirely my doing. This ice cream recipe comes from my dearest friend in Finland, Virpi, who runs the stunning blog Vanelja. She released an ice cream e-book last summer that is the source of my ice cream recipe here today – and the book will be coming to the United States in hard copy form later this spring! I could not be more thrilled for this upcoming book, her ice creams are absolutely genius. I have about sixty of them now, and this coming book will have even more! And they will all be like this one here, vegan and naturally sweetened. She uses only the most wholesome ingredients, and I could almost condone the majority of her ice creams for breakfast as much as dessert. For those of you who are as obsessed with ice cream as I am – this is all too exciting. Get your freezers ready and stay tuned for news on her book here in the near future – but for now, set your klondike bars aside and whip up a batch of these magical little cups!

Chocolate Covered Ice Cream Cups by Faring Well #vegan #recipeChocolate Covered Ice Cream Cups by Faring Well #vegan #recipe

This post was sponsored by Hatchery. All words and opinions are my own, and I think they are absolutely stellar. Thank you for supporting my work here on Faring Well by supporting my lovely sponsors!

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

Makes 5 cups.

ice cream {courtesy of Virpi}
1 can full fat coconut milk (chilled for minimum 24 to 48 hours)
2 tablespoons cashew butter
2 tablespoons Bobo’s maple syrup
1/4 teaspoon vanilla

1/4 cup coconut oil
1/4 cup Bobo’s maple syrup
1/2 cup raw cacao powder

for topping
freeze dried bananas, roughly chopped

Line a muffin tin with 5 paper liners and set aside. Open the can of chilled coconut milk and scoop off the thick layer of cream that has risen to the top. Place the cream into a small mixing bowl, and add the remaining ingredients. Puree using an immersion blender (you could also do this in a high speed blender or food processor) and scoop the ice cream mixture into the 5 lined cups of the muffin tin. Cover the tin with foil, and place in the freezer for 3 hours (or longer) to harden.

Once the ice cream cups have frozen solid, prepare the dipping chocolate. Combine the coconut oil and maple syrup in a small pot on the stove (or use the double boiler method) and heat on the lowest setting until the coconut oil is dissolved. Remove from the heat and add the raw cacao powder. Whisk until smooth, transfer to a small bowl or jar suitable for dipping, and set aside to cool to room temperature. (Side note: if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the coconut oil, or add up to 2 more tablespoons of maple syrup to thin out.)

Line a small baking sheet, or large plate, that will fit in your freezer with parchment. Remove one ice cream cup from the freezer at a time when dipping, in order to keep each cup as frozen as possible. Remove the paper lining, and dip the bottom of the cup in the chocolate first, then roll the sides in it as well. Place the cup (bottom down) on the lined parchment sheet (or plate) and spoon a little chocolate on the top to seal the cup. The trick to doing this well is to embrace the mess, get your fingers covered in chocolate, and use them as utensils to smooth the chocolate around each cup. If you prefer to keep things neat, simply leave the frozen cups in their wrapping, and spoon a layer of the chocolate on top instead. Once coated (using either method) sprinkle on top the chopped/crushed freeze dried bananas.

Once all of the cups are finished, return them to the freezer to set for an hour. Once set, enjoy right away, or transfer to an airtight container and keep in the freezer.


One of my favorite times each month is when my Hatchery tasting box appears on my doorstep! If you want to get in on this exciting and tasty subscription, pop over to their page here and enter the code FARINGWELL at checkout to get your first month for only $10!

Chocolate Covered Ice Cream Cups by Faring Well #vegan #recipe


  • Reply Shelley | Sevengrams February 11, 2016 at 5:52 am

    Oh man, your little music recap just took me waaaay down memory lane. I mean Yellowcard, come on! Such honest and true words Jessie, ones that I’m sure we can all relate to. Oh, and these little cups of joy?! I’ll take 5 please. You know me and my love for maple! yum xx

    • Reply Faring Well February 16, 2016 at 5:14 pm

      Oh man right! Yellowcard is the best. Thanks for the affirmation here, friend, and the love for these cups! You would die if you tasted this maple, I think you would really love it Shelley! xo

  • Reply Mel @ The Refreshanista February 11, 2016 at 7:02 am

    Oh my gosh these look amazing! No more ice cream sandwiches for me, these look so much more delicious and of course have better ingredients!

    • Reply Faring Well February 16, 2016 at 5:15 pm

      Aw yay! Thanks os much Mel. I’m glad you think so, we have been super loving them over here! <3

  • Reply Abby @ The Frosted Vegan February 11, 2016 at 7:07 am

    Girrrlll this ice cream method is blowing my mind! I’ve been wanting ice cream lately (even though it’s a whopping 12 degrees here!) and these look like the perfect thing to just pop into the freezer! xo

    • Reply Faring Well February 16, 2016 at 5:16 pm

      Isn’t it funny how the ice cream craving hits in the middle of winter?! I get it too! And man are these great to have stashed away in the freezer ready and waiting. Hope you get to try these soon! Hugs!

  • Reply Sus // February 11, 2016 at 7:59 am

    You just listed all my favourite teen bands (Blink will stay high in my heart forever, oh Travis – heart eyes emoji!) Nothing like a good reminising session, especially one that makes you realise how lucky you eye.

    These are gorgeous Jessie, we don’t have a freezer on our houseboat but (when) our REAL house move goes through, it’s the first thing I’m going to make!

    • Reply Faring Well February 17, 2016 at 8:03 am

      Isn’t it the best! High fives for Blink love. And thank you Sus, you are so sweet and I’m so glad these will be going on your “make” list! xoxo

  • Reply Sue February 11, 2016 at 8:07 am

    Do you think I could sub Trader Joe’s can of Coconut Cream for the full fat coconut milk?

    • Reply Faring Well February 11, 2016 at 9:35 am

      Hi Sue! You know, I’ve never tried it so I can’t say for sure. But I did notice my Trader Joe’s now carrying the brand of full fat coconut milk I always buy – Native Forest!

  • Reply Michelle @ Hummingbird High February 11, 2016 at 8:39 am

    omg! a high school throwback party. so cute. you guys are adorable. xoxo

    • Reply Faring Well February 17, 2016 at 8:03 am

      Haha thanks Michelle! You should come. ;)

  • Reply Jackie February 11, 2016 at 9:11 am

    oh my word! My Chemical Romance was one of my faves! Love the love you share for and with Scott and of course, for cooking and baking! We are definitely going to be using this recipe in our kitchen! Thank you for celebrating the many incredible and passionate makers in this ever-growing community of ours.

    • Reply Faring Well February 17, 2016 at 8:04 am

      Aw thank you Jackie! I’m so glad you guys are loving these guys and hope you get to make and enjoy them soon! And YES to My Chemical Romance. So much love. xo

  • Reply Rita February 11, 2016 at 9:34 am

    These look so decadent and delicious! Aaaaand now I’m off on my own trip down memory lane to listen to those Blink 182 classics! Teehee. :D xoxo

    • Reply Faring Well February 17, 2016 at 8:04 am

      YAY! Have the best time rocking out ;)

  • Reply Maya | Spice + Sprout February 11, 2016 at 10:21 am

    Jessie! These look amazing. I feel like I am so convinced by the ease of banana ice cream that I always forget there are other options! I am very excited to try this out, it looks so yummy <3

    • Reply Faring Well February 17, 2016 at 5:28 pm

      Maya! Thank you so much :) you are too sweet. And I love banana ice cream too! This is a nice trade off though when you need a break from banana, I hope you get to try it and love it as much as we do! xo

  • Reply Emily | Gather & Dine February 11, 2016 at 10:38 am

    Oh my goodness, you are a rock star! These photos and this recipe- so much swooning here. :) Really Jessie, every post inspires. So happy for you and Scott and the joy you’ve found in each other. What a blessing!

    • Reply Faring Well February 17, 2016 at 5:29 pm

      Aw thank you friend! I super appreciate it, you made me smile so huge. It is such a blessing, one I am grateful for every day. I hope you and your sweet family had a wonderful time celebrating over the weekend! <3

  • Reply Lisa Bryan | Downshiftology February 11, 2016 at 11:50 am

    Oh, wow that sounds good! Chocolatey, mapley, coconuty ice cream….so much yes!

  • Reply KJ | Om Nom Herbivore February 11, 2016 at 12:46 pm

    Your reflection of flirtatious youth days are spot on :) I love nights when my hubby or I will throw on a playlist of all our favorite songs from high school and early college years and we reminisce about all the fun times. Not that things aren’t fun now, but its so different when the only thing you had to worry about was getting to class on time :p These ice cream bites look really tasty!! I’m fresh out of dessert since we just polished off some brownies… so onto this little guys! :D

    • Reply Faring Well February 17, 2016 at 5:30 pm

      Right?! So different, but still fun too. I hope you got to try these babies and loved them KJ! xo

  • Reply Sarah | Well and Full February 11, 2016 at 3:04 pm

    So THIS was the mysterious instagram treat! I guessed cheesecake but I never would have thought it was ice cream! :D

  • Reply Kathryn @ The Scratch Artist February 11, 2016 at 4:09 pm

    Ah! These are the best! They remind me of these ice cream cake things I used to get at my friend’s mom’s health foods store…yeah, I know how to make friends ;-) . I don’t remember the brand now, but they were really freaking great. Your Valentine’s sentiments were the sweetest. Happy Valentine’s Day! XO

  • Reply Brooke @ Chocolate and Marrow February 11, 2016 at 8:08 pm

    So so sweet, Jessie!!! I love that Scott’s just like, “Yep, makes perfect sense!” LOL. Barrett and I are HS (okay, technically, MS) sweethearts too and we always laugh about how we miss that feeling of flirting and falling in love. But I think the reality is that when you’ve been with someone for that long, you still get to fall in love a bunch…it just happens to be with the same person over and over. We were actually JUST talking about this exact thing the other night. LOL.

    Cheers to you two lovebirds! And to these chocolate ice cream cups…hell yeah, I’ll have like ten. ;) xoxo

  • Reply Bethany @ Athletic Avocado February 12, 2016 at 10:31 am

    Oh gosh, these little guys looked mighty tasty! I love that they are made with wholesome ingredients!

  • Reply Gena February 13, 2016 at 4:41 am

    Well, I’m now reasonably sure I know what I’m spending Valentine’s Day afternoon doing. These look so great, Jessie!

  • Reply Nina February 14, 2016 at 2:28 pm

    Gorgeous Jessie, both the yummy looking chocolate cups and the stunning shots, lots of hearts also to the words on Valentines realisations :) Happy Valentine Day Jessie!

  • Reply Grace February 15, 2016 at 1:24 pm

    It’s so crazy fun when music takes you back to certain special place in time. You guys are so lucky in love, seriously! Hope you both had a lovely valentine’s day! These (amazing!!) chocolate covered ice cream cups look like the perfect way to celebrate!

  • Reply Sue February 15, 2016 at 1:30 pm

    I made these with a couple little variations for Valentine’s dessert last night and they were loved by all! I buried a little nugget of pecan date caramel in the ice cream and instead of banana on top, I sprinkled chopped roasted and salted cashews. So good!

  • Reply Renee February 15, 2016 at 3:11 pm

    Gosh Jessie, this post is the best of the best. So sweet, romantic – ah, men.. You two are the cutest with loving each other, crazy music and flirting with each other. And, on top of that, these chocolate covered ice cream cups. Happy (belated) valentine’s day to you and your man (:

  • Reply Dana Z February 15, 2016 at 9:13 pm

    Oh wow, these look absolutely amazing. Will definitely have to try these the next time I’m impressing a crowd.

  • Reply genevieve @ gratitude & greens February 17, 2016 at 2:04 pm

    Listening to the music I listened to in my teen years makes me half cringe and half smile. I used to think I was so cool when really I was the dorkiest person ever, haha. But it was endearing. Lewis and I just got engaged so I’ve been having similar thoughts, but there is no one else in the world like Lewis and no flirting could make me feel the way he does. I am so down for these chocolate covered ice cream cups- they’re so cute!! And I know we’re smack dab in the middle of winter right now, but I am a sucker for ice cream :D

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