Category: Moments of Joy

Great for impressing your Valentine, try this super simple recipe. All you need is a heart-shaped cookie
cutter and the below ingredients. Top tip: get a cutter with a lid to push our the ice cream easily. If you
can’t find one; get some stiff card, trace around the cutter with a marker. Cut around the shape. Cover
the cardboard heart with foil. This hack works great for pushing out tricky ingredients with any odd
shape cutter.

Ingredients:

Base:
2 cups Graham crackers
1 cup Vegan butter
½ cup Sugar

Top:
NO BULL Blueberry Pie or Strawberry Frappe ice cream (or any flavor to be honest!)
Decoration:
Fresh fruit, whipped cream, mint leaf…… or anything else you love.
Directions:
Make the base by mixing together curshed graham crakers, melted butter and sugar.
Press the mixture into the bottom of the cookie cutter. Make it ¼ to ½ inch thick.

Chill the cookie base for an hour.
Push out of the mold when set and top with a delightful scoop of NO BULL Blueberry Pie.
Enjoy!

This super easy sundae is vegan, delicious and perfect for serving as a light Valentine’s Day dessert or
treat. Give it a go!

Ingredients:

Fresh strawberries and blueberries
NO BULL Blueberry Pie or Strawberry Frappe ice cream
Vegan cookies (we like these Tate’s Bake Shop Vanilla Maple Cookies.)
Berry ice cream topping of choice.
Vegan whipped cream

Directions:
-Crush the cookies.
-Cut the fresh strawberries into heart shapes.
-Make layers of curshed cookies, sauce, fruit and ice cream in a tall sundae glass.
-Be sure to place the heart-shaped strawberries around the edge in plain site through the glass.
-Top with whipped cream, add more heart-shaped strawberries and enjoy!

Who doesn’t love a fruity dessert cocktail?! This dessert martini is perfect for entertaining, a self-care night, or to share over a date. Read on to make your own:

Ingredients:

• NO BULL Blueberry Pie
• 3/4 oz Frangelico
• 1.5 Western Son Blueberry Flavored Vodka
• Whipped coconut cream
• fresh blueberries
• graham crackers (optional)

Combine 1 scoop of NB Blueberry Pie, Frangelico, and Blueberry vodka in a blender. Blend until smooth. Transfer to your martini glass. Add 3-5 fresh blueberries, and allow to sink. Top with vegan whipped cream, more blueberries, and crumbled graham crackers. Enjoy!

These cups are so delicious, you’ll forget they’re also healthy. Packed with anti-oxidants, protein,
healthy fats and detoxifying cacao, you’ll enjoy every bite. Paired with a generous scoop of NO BULL
Dairy-free Peanut Butter Fudge ice cream for a serving of heart-healthy oats, this dessert is a great way
to start the year right.

Ingredients:

½ cup coconut oil
¼ cup cacao powder or cocoa powder
¼ cup almond butter
2 tbsp maple syrup
¼ tps salt
NO BULL Peanut butter Fudge dairy-free ice cream.

Directions:
Blend all ingredients on high for about 20 secs.
Poor into silicone molds, paper baking cups or other small molds.
Chill in freezer for about 30 mins.
Store in the fridge or freezer and serve chilled with a scoop of NB Peanut Butter Fudge ice cream.

Have fun mixing and matching your favorite ice cream flavors and ingredients to make this totally fun
and festive trifle. Make a kid friendly version by simply removing the alcohol from the recipe and
replacing with a dash of fudge or caramel sauce.

Ingredients:

-Sherry (portion to taste. Roughly one shot per serving.)
-Sponge base of choice. (Options include but not limited to: chocolate brownies, pound cake, waffles,
chocolate cake, muffins, cupcakes.) You basically want to have a “base” for your trifle that can soak up
the sherry.)
-NO BULL Double Chocolate dairy-free ice cream
-Vegan whipped topping
-Marshmallows
-Walnuts (or other nut of choice.)
-Chocolate Chips

Instructions:
Select a beautiful glass to present your single serve trifles in. Pick something wide, so it is easy to eat out
of.
Cut your sponge cake into small cubes. Arrange a base layer of sponge cubes in your glass.
Pour a measure of sherry over the sponge.
Layer nuts, whipped topping and marshmallows with sponge to build up layers, along with your NO BULL
ice cream. Add chocolate sauce if you want an extra chocolate kick.
For a crunchy addition, add some small salted pretzel pieces to your layers.
Freeze your mixture for 1 hour before serving.

It’s Christmas Eve, and we wanted to make a sweet recipe to snuggle up with you and your family! As you are cooking or gathering today, give this dairy-free hot chocolate a go! Here’s how to make ’em:

Ingredients:

• 1 Pint of NO BULL Mint Chocolate Swirl
• 1.5 cups of plant-based milk (we like oat milk for the extra creaminess)
• 2 tsp maple syrup
• 1/4 vegan chocolate bar
• coconut whipped cream

In a small pot, melt your chocolate in the milk over medium heat. Transfer to mug and add maple syrup. Top with scoop of Mint Chocolate Swirl and top with whipped cream. Enjoy!

It’s the holidays, and we think you deserve a treat! So we made a recipe that welcomes in the season with all your favorite things–Plant-based ice cream, vegan eggnog, dairy-free chocolate (and a dash of booze!). Here’s how to shake up the festivities with your homemade Dairy-Free Chocolate Eggnog-tini:

Eggnog Ingredients:

• 1 can full-fat coconut milk
• 3 cups of dairy-free milk
• 4 TBSP ofmaple syrup
• 1/2 TSP of cinnamon
• a pinch of nutmeg
• 1 TSP of vanilla extract
• 10oz of vegan spiced rum

Garnish:

• 4 pints of NO BULL Dairy-free Vanilla
• Vegan Chocolate Syrup

–In a blender combine your eggnog ingredients. Blend until smooth and creamy.

–Line your martini glass with a generous serving of chocolate syrup

–Top with a scoop of NO BULL Dairy-free Vanilla, and more syrup

(Makes 12 4oz servings)

This is a fast, yummy Fall shake, perfect for Halloween fun and easy to prepare.

Ingredients:
1/2 can of pumpkin puree.
Frozen banana (cut into chunks before freezing.)
1 tsp Pumpkin Spice
¼ tsp ground cinnamon
¼ cup of oat milk
1 pint of slightly thawed NO BULL dairy-free Vanilla Bean ice cream
Topping:
Graham crackers for topping
Vegan whipped cream. We recommend this one: 365 Oat-based whipped topping.

Instructions:
Blend all the ingredients.
Top with whipped cream and crushed graham crackers for a pumpkin pie vibe.
Enjoy!

Ever wish you could just indulge in that sticky cinnamon bun filling?! Now you can! We were inspired by fall spice and HAD to make a fun hot apple cider recipe! This mug is sweet, spicy, and just a little creamy with the ice cream topping. Read on to make this cup of cozy:

-INGREDIENTS:

• NO BULL Sea Salt Caramel
• Cider ingredients (see here)
• Powdered sugar
• Cinnamon
• Nutmeg
• Vegan Butter
• Vanilla Extract
• Oat Milk

1. Prep your favorite homemade apple cider recipe. We like this recipe and encourage you to use as many color apples as possible!

2. While that’s going, combine 1 cup of powdered sugar, 1 tbsp of melted vegan butter, 1 tsp of vanilla extract, and 2 tbsp of oat milk. Whisk until icing textured to make your cinnamon butter.

3. Strain your cider, let cool for only 2 minutes. 

4. Add your cinnamon bun butter to taste.

5. Fill your favorite mug with your warm cider and add a hefty scoop of NO BULL Sea Salt Caramel!

It’s Halloween, and what better way to celebrate than with a super easy and SUPER tasty Caramel Apple Shake! This seasonal favorite tastes SO good as a Milkshake. Que The Monster Mash and give this a try:

Ingredients:

2 scoops of NO BULL Dairy-free Caramel Apple Pie

1/2 cup of organic apple juice

2 Tablespoons caramel syrup, (have a go at our signature vegan recipe here)

1 teaspoon cinnamon

vegan whipped cream for topping, optional

1 apple

1/4 lemon slice

1/tsp of maple syrup

Coarse chop your apple and add to a pan with your squeeze of lemon juice, and maple syrup. Sautee on medium-low heat until apples are tender. In a blender combine all of your ingredients until smooth! Layer with bits of your sautéed apples and caramel topping, and top with plant-based whipped cream. Serve and stay spooky!

Who doesn’t love a good mug make? Here’s a super easy vegan version that will take you 3 minutes to
make. Warm mug cakes make the start of Fall that much more inviting! So enjoy this All Spice version to
bring in the Fall holiday season!

Ingredients:

6 tbsp all-purpose flour
3 tbsp sugar
½ tsp baking powder
Pinch of salt
Pinch of cinnamon
Pinch of all spice
Dairy-free milk of choice ¼ cup
1 ½ low flavor oil (olive, canola etc)
½ Tsp vanilla extract
Festive Sprinkles

Powdered sugar (for dusting)

Directions:
Combine all the ingredients into a large wide-mouthed mug.
Microwave 60-90 secs
Dust with powdered sugar
Top with ice cream. We suggest NO BULL Dairy-free Double Chocolate or Vanilla Bean.

This apple ice cream crumble recipe is super easy to prepare and makes an amazing dessert for
entertaining, or just because you love apple crumble and must have some! The best thing about it, is
that it’s pretty healthy for you, so go ahead, give it a go. Serve this hot in winter, and cold in summer.

Ingredients:

1 Chopped apple
½ cup oats
5 dates
½ cup desiccated coconut
1 tsp cinnamon
1 tsp sugar
1 tbsp vegan butter

Directions:

Microwave the chopped apple for about 2.5 mins with sugar and cinnamon.
Blend oats, dates, and desiccated coconut in a blender to make the crumble. Combine with softened
vegan butter to give the crumble thicker, larger pieces.
For a warm dessert, transfer your cooked apples into a dish to serve.
For a cold dessert, chill in the refrigerator for 20 mins before serving.
Top the apples with NO BULL Diary-free Vanilla Bean ice cream.
Add the crumble as the top layer of the dessert.
Entertaining? Quick tip: Use a transparent sundae bowl to show off the layers.

This recipe is great for using as a topping with your favorite NO BULL dairy-free ice cream or any other
dessert you fancy.

Best of all, it’s plant-based and is delicious and guilt free!

Ingredients:
Aprox. ½ lb dates
1 cup maple syrup or brown rice syrup
1 tsp Vanilla extract
1 tbsp white miso paste
Softened vegan butter

Directions:

Sit dates in hot water for 10-15 mins, drain, then blend in a high powered blender with all the other
ingredients. Drizzle on top of your favorite ice cream. We recommend NO BULL Dairy-free Double
Chocolate or Caramel Apple Pie!

Who doesn’t love a dessert you can drink?! Why not try your very own home-made Crème de Methe!
This simple recipe allows you to source all your ingredients locally and ensure the content is organic.
It’s easier than you think. So give it a go!

Ingredients:
-1/3 cup mint leaves
-250 ml vodka
-1/3 cup water
-½ cup sugar
-2 tbsp fresh mint leaves (for 2 nd part of recipe)

Directions:

Shake 1/3 cup of mint leaves and vodka in a mason jar and let steep overnight.
After 24 hours:
Stir water, sugar and 2 tbsp mint leaves in a pan over medium heat till the sugar is dissolved, then let
cool.
Strain mint leaves from vodka, and remove mint leaves from sugar mix.
Combine sugar mixture to the vodka mixture.
Add food coloring if desired. We like this organic, vegan one available on amazon:

Serve chilled with a scoop of Double Chocolate or Mint Fudge Swirl NB ice cream for a really special
treat.

Garnish with fresh mint leaves.

We all love cookie dough! Here’s a really easy vegan recipe to enjoy this treat that will only take you 5
minutes to prepare. Enjoy!

Ingredients:

4 tbsp Almond Flour
2 tbsp Maple syrup
1 tbsp almond/peanut butter
2 tbsp almond milk
Choco chips

Directions:
Combine the ingredients and chill.
Serve with a healthy scoop of NB Double Chocolate ice cream to make it really special.

This vegan chocolate shake recipe is creamy, thick and rich. Serves 2.
Ingredients:
2 banana
1 cups plant-based milk
2 scoops of NB Double Chocolate ice cream
1 date
1 tbsp peanut butter or almond butter
2 tbsp cocoa powder

Directions:
Blend all the ingredients and serve with vegan whipped cream and sprinkles.

Overnight oats are a delicious and easy way to turn heart-healthy oats into a fun, convenient breakfast or dessert. Craving a sweet start to your day? Here’s how to make this plant-based treat:

Ingredients:

1 cup rolled oats

½ cup muesli of choice (we like …)

½ cup vegan yogurt

½ cup berries of choice

1 ½ cups of mylk

Vegan chocolate  chips or other toppings.

Directions:

Combine ingredients into a mason jar or other glass container and soak overnight.

After mixture has soaked, you can add more mylk to dilute the oats further if they are too stiff. Mix gently.

Serve with a generous scoop of NO BULL Dairy-Free ice cream, and your choice of toppings, including fruit, chocolate chips, whipped cream, nuts. Your choices are endless! Enjoy!

Yes, you can make your own cold brewed coffee! It’s easy. Cold brewed coffee is made by soaking coffee grounds in water at a cool temperature instead of percolating over hot water. It’s popular because of it’s smooth finish and makes the best iced coffee!

Ingredients:

Dark roast coffee (grind your own beans for the freshest flavor) – We recommend Counter Culture Coffee.

Filtered water

Sugar (or natural sugar alternative) to taste.

A scoop of NO BULL Double Chocolate or NO BULL Vanilla Bean ice cream per mug.

Directions:

Cold brew coffee is a two step process.

We’re recommending using a french press for easy clean up. The ratios for making cold brewed coffee using a french press are different than what is needed if preparing using a jug and strainer or cheese cloth. So adjust as recommended.

Soak 140 grams of coffee grounds in 840 grams of filtered water over night in the refrigerator, directly in the french press, with the lid on, but filter up. This is a 1:6 by weight ratio. If making in a jug, adjust to 1:4.

After soaking, plunge the french press to filter out the grounds and fill your cup to 1/3 full.

Fill to 2/3 full with either water, or your favorite dairy-free creamer or mylk.

Top with a healthy scoop of NO BULL Vanilla Bean ice cream, or even Double Chocolate for a mocha flavored cold brew treat.