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.
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!
ABOUT THE 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!
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!
CHOCOLATE COVERED ICE CREAM CUPS
Makes 5 cups.
1/4 cup coconut oil
1/4 cup Bobo’s maple syrup
1/2 cup raw cacao powder
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.
SHOP BOBO’S MAPLE SYRUP >>
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!