Category: Recipes

It’s not winter holidays without the taste of gingerbread! So let’s indulge with this simple vegan
gingerbread recipe. Of course we’re sandwiching NO BULL ice cream between our cookies, because
WHY NOT!

INGREDIENTS:

• ¼ cup Vegan butter
• ½ cup Brown sugar
• 1/3 cup Molasses (this brand works great. GRANDMAS)
• 1 Vegan egg (we like this brand ACRE MADE)
• ½ tsp vanilla
• 2 cups All-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp all spice
• ¼ tsp ground cloves
• NO BULL Vanilla Bean Ice Cream for making the sandwich

INSTRUCTIONS
Preheat the oven to 350°F.
Combine vegan butter and sugar in a mixing bowl. If you have an electric mixer, use that.
Add molasses, vanilla and egg to the mixture.
In a separate bowl, sift the flour and add all try spices. Then add this mix to the wet mix bowl and mix
into a thick batter.
Make cookie balls with the batter and place them on a baking tray. Use flour on your hands to avoid the
mixture sticking too much. Use the bottom of a mug to smash your cookie balls into cookie discs.
Alternatively, roll the dough balls and cut out gingerbread men. Your call!
Place in the oven for 10-12 minutes.
Cool completely before serving with a healthy serving of NO BULL ice cream.
Tip: Make the sandwiches 30 minutes before wanting to serve and allow them to freeze before serving.

It’s the Holiday Season – so of course we have to make something Peppermint flavored. This holiday
happy White Russian should do the trick. Try our vegan friendly ingredients replacements to make this
treat guilt free.

INGREDIENTS
• 1 oz Vegan Friendly coffee liqueur (we like this one: MR. BLACK)
• 2 oz Vodka
• 1 oz peppermint schnapps
• 1 scoop NO BULL Mint Chocolate Swirl Ice Cream
• Ice cubes
• 2 oz heavy cream (we like this vegan option by SILK)
• Chocolate Syrup
• Mini Candy Cane

INSTRUCTIONS
Drizzle chocolate syrup on the insides of your cocktail glass.
Fill the glass about half way up with ice cubes.
Pour in vodka, liqueur and schnapps.
Use the back of a spoon to drizzle in the heavy cream to keep it separated, or just blend it if you want.
Your choice!
Garnish with NO BULL Mint Fudge Swirl ice cream and a mini candy cane.

Caramel is made from milk, so it’s a no-go for a plant-forward lifestyle. But if the idea of making vegan
caramel from scratch is too daunting a task for you, here’s a much simpler way to indulge in caramel
apples without all that fuss (plus a dairy-free ice cream venter!)

INGREDIENTS:
Apples (this recipe will make about 6)
½ cup creamy peanut butter
½ cup brown rice syrup
Outer shell “toppings”:
¾ cup chopped nuts
1 Pint NO BULL SEA SALT CARAMEL

INSTRUCTIONS:
Combine the peanut butter and syrup in a pan over heat. Stir until the mixture has a loose consistency
akin to stiff honey. Scoop out the center of the apple from the bottom, with an apple core scooper and melon baller. Fill with NO BULL SEA SALT CARAMEL and add popsicle stick. Then spread the warm mixture over the apples.
Cover the apples with your toppings of choice and place on parchment paper. Set in the freezer for 15 minutes. Serve cold.

If all the Halloween sugar treats are making you feel sluggish and bloated this season, we’ve got a hack
for you. This meal-replacing smoothie, packed with antioxidants and vitamins is a perfect fix. Dress is up
for Halloween and you’ve got yourself a HALLOWEEN WITCH POTION SMOOTHIE, or any other zombie,
vampire, ectoplasmic sludge-based theme your imagination can concoct. The sky is the limit!

INGREDIENTS:
2 scoops NO BULL Vanilla Bean dairy-free ice cream
1 cup orange juice
1 cup carrot juice
1 banana
1 tsp spirulina powder
1 scoop vegan protein powder

INSTRUCTIONS:
Blend all the ingredients in a high-speed blender.
Add Halloween bling as desired.
Enjoy!

Let’s get into the Halloween spirit with a delicious, vegan pumpkin pudding paired with NO BULL dairy-
free ice cream for the perfect festive sundae! It’s so simple to make, you’ll be finding reasons to make
this dessert for the next 3 months! Enjoy!

INGREDIENTS:
1 cup almond milk
2 cups canned pumpkin
1 banana
2/3 cup pitted dates
1 tbsp vanilla
1 tbsp
Pumpkin spice
6 tbsp chia seeds
NO BULL dairy-free ice cream: We recommend either Vanilla Bean or Sea Salt Caramel.

INSTRUCTIONS:
Blend all the ingredients, except the chia seeds in a high-powered blender until smooth.
Add the chia seeds and blend again. Add more almond milk if needed to mix in the blender properly.
Chill the mixture overnight.
When ready to serve, place layers of pudding in a sundae dish with NO BULL dairy-free ice cream and
vegan whipped cream. Top with dairy-free caramel sauce.

Cherries Jubilee is a classic dessert that usually involves setting the alcoholic sauce alight (a flambé), a
potentially terrifying event for an experienced chef. We know folks more typically have strawberries laying around, so we made a new take on this classic. But not to worry – our version of this recipe contains no alcohol and does not need to be set on fire. So it’s safe for amateur chefs and children! You’re welcome.

INGREDIENTS:
1 lb. strawberries
½ cup brown sugar
2 tbsp lemon juice
¼ cup apple juice
¼ cup orange juice
NO BULL Vanilla Bean Dairy-free ice cream for serving
Citrus Zest for garnish

INSTRUCTIONS:
Cook the strawberries, brown sugar and lemon juice in a large saucepan, medium heat.
Add the juice and simmer on low heat until the liquid has reduced into a sauce.
Prepare your ice cream to serve, and pour the strawberries over immediately before serving.
Garnish with zest.
Enjoy!

Because we love all things butterscotch, but we’re also working on a plant-forward lifestyle, here’s out
version of butterscotch pudding without dairy! Give it a whirl, and don’t forget to post your creation
online and tag us so we can see how you did.

INGREDIENTS:
1 ½ cups of unsweetened almond milk.
¼ cup cornstarch
2/3 cup brown sugar
¼ tps salt
3 tbsp water
1 cup full-fat coconut milk
3 tbsp vegan butter (we like this one by Earth Balance)
1 tps vanilla

INSTRUCTIONS:
Whisk the almond milk and cornstarch and set aside.
In a medium pan, whisk the brown sugar, salt and water. Simmer on medium heat for about 5 mins.
Whisk in the coconut milk, then the cornstarch/almond milk mixture.
Whisk frequently until the mixture starts to thicken.
Remove from heat, then whisk in the butter and vanilla.
Transfer to pudding cups and chill about 3 hrs until completely set.
Top with vegan whipped cream or serve with a healthy scoop of NO BULL Sea Salt Caramel Dairy-free ice
cream.

Here’s a delicious way to pack your antioxidants into your day and enjoy a sweet, yummy treat at the
same time. For the most health benefits, enjoy as soon as possible after blending so that the largest
number of phytonutrients are available to absorb into your body. This recipe makes 1-2 servings of
smoothie.

INGREDIENTS:
1 cup fresh spinach
1 cup blueberries
1 cup pineapple chunks
1/4 cup hemp seeds
1/4 tps turmeric
1/4 tsp ground ginger
1 banana
1 cup water
2 scoops NO BULL Blueberry Pie Dairy-free ice cream

INSTRUCTIONS:
Blend and enjoy as soon as possible!

This deliciously fun recipe combines all our favorite flavors and desserts, from lemon cheesecake to an
ice cream sundae, this parfet-esque treat is sweet and zesty while being lighter on the belly than a full
fat cheesecake and lighter on the conscience too.

INGREDIENTS:
2/3 cup Oat Milk
2 ½ tbsp cornstarch
½ tsp vanilla extract
1/3 cup lemon juice
Zest from 1 lemon
¼ cup sugar
1 cup granola
Fruit to garnish
NO BULL Vanilla Bean Dairy-free ice cream

INSTRUCTIONS:
Dissolve cornstarch in a small amount of oat milk. Set aside.
Pour the rest of the oat milk, lemon juice, zest and sugar into a pan and bring to a boil. Reduce heat and
add the cornstarch mixture. Boil again, stirring frequently until the mixture thickens. Remove from heat.
Layer the mixture in serving glasses with granola and fruit of choice.
Chill for 1 hr.
Serve with NO BULL Vanilla Bean ice cream.

Making your own whipped cream is pretty easy, but a little more daunting when you’re choosing a
plant-forward lifestyle. Here’s a quick recipe to help you get fresh , home-made whipped cream quickly
and easily. Seve with your favorite NO BULL ice cream for the win!

INGREDIENTS:
Small 13.5oz can of chilled coconut cream
1/3 cup powdered sugar (add more to taste)
1 tsp vanilla extract

INSTRUCTIONS:
Pre-chill the coconut cream in the refrigerator for a few days to make sure it is really cold.
If possible, also chill, even freeze your mixing bowl to avoid the coconut cream getting warm as you mix
it. If you don’t have space, put a metal mixing bowl in a large roasting pan and fill the pan with ice to
keep it cold while you mix.
When you scoop out the coconut cream, it should be quite hard. This is perfect. Beat with a hand mixer
on high for a minute.
Add the vanilla and sift in the sugar. Then beat for another minute.
Serve right away, or store in the fridge for about a week.
The consistency will not be like “real” whipped cream. But this option is as good as any store-bought
plant-based whipped cream, just fresher and cheaper, with no additives.
Enjoy!

This quick, easy and fun dish is a favorite for BBQs and family events. Try out this vegan version with no
gelatine to stay on point with your plant-forward lifestyle.

INGREDIENTS:
Pretzel Base:
2 ½ cups salted pretzels
8 tbsp vegan butter
1/4 cup granulated sugar
Creamy Filling:
8oz cream vegan cream cheese (we like this one by Nature’s Fynd)
9oz vegan whipped topping (like this one by So Delicious)
Topping:
4 cups strawberries
1 cup granulated sugar
¾ cup water
3 tbsp cornstarch
1 tsp lemon juice

INSTRUCTIONS:
Preheat the oven to 350 degrees.
Crush the pretzels.
Melt the butter in a pan, adding ¼ cup sugar. Stir till combined then add the pretzels.
Pour the mixture into a baking tin and press down to make the crust. Bake 10 mins. Then set aside to
cool.
Beat the cream cheese in a bowl with powdered sugar until smooth, then add the whipped topping.
Spread the filling over the pretzel crust and place in the freezer for an hour.

Slice the strawberries. Save ¼ of them for later. Place the rest in a saucepan with water, sugar,
cornstarch and lemon juice. Bring to the boil, then summer for 3 mins, stirring frequently. Remove from
heat and allow to cool for about 30 mins.
Add the remaining strawberries to the topping and pour over the creamy layer.
Chill for 2 hrs before serving.

This sundae is PERFECT for a fun weekend treat with family and friends. Coming in at number one for everyone’s fav summer fruit, this recipe is easy to make and even easier to enjoy.

INGREDIENTS:
1/2 cup of fresh mango chunks
¼ cup coconut milk
2 scoops of NO BULL Vanilla Bean ice cream
Oat-milk whipped cream
1/4 cup of dairy-free caramel

INSTRUCTIONS:
Blend your caramel, coconut milk, and half your mango chunks until you have a creamy mango caramel. Layer the bottom of your glass and toss in a few more mango chunks. Top with scoops of NO BULL Vanilla, whipped oat-cream, remaining chunks, and another drizzle of your mango caramel.
Enjoy!

We all love a hot fudge sundae, but it’s hard to find a quality hot fudge that tastes great and is also free
from unwanted additives and not-so-great ingredients. This vegan alternative hits that mark. With all
natural, plant-based ingredients you’ll be able to enjoy a hot fudge sundae with NO BULL ice cream,
guilt-free! But don’t worry, it’s not very complicated and only takes 5 mins to prepare. Try it out!

INGREDIENTS:
1 can coconut cream
½ cup maple syrup
1/3 cup brown sugar
1/8 tps salt
4 tbsp vegan butter
6oz vegan chocolate, chopped
4 tbsp cocoa powder
2 tps vanilla extract

INSTRUCTIONS:
In a small saucepan, combine coconut cream, syrup, sugar, salt and butter on medium heat.
Stir frequently until the mixture melts and starts to simmer.
Add the chocolate pieces and stir until it all melts.
Remove from heat and whisk in the cocoa powder and vanilla extract until smooth.
Heat on medum again, stiring for another half minute before allowing to cool.
The mixture will thicken as it cools.
Serve warm, not too hot – over NO BULL ice cream in as many flavors as you deserve!
Enjoy!

It is way too hot outside, and sometimes you just want summer cocktail vibes sans alcohol. This smoothie is not just a fun alternative for the alcoholic version, but is also packed with vitamin A, K, potassium, fiber, anti-oxidants and MCT oil….and tastes delicious (plus, it’s vegan).

INGREDIENTS:
½ a frozen banana
½ cup frozen pineapple pieces
1/3 cup pineapple juice
¼ cup coconut milk
1 pint NO BULL Vanilla Bean ice cream

INSTRUCTIONS:
Blend all ingredients on high for 2 minutes.
Serve immediately!
Enjoy!

These ice cream cookie sundaes are sure to satisfy even the most ferocious sweet tooth! The cookies are
super easy to bake and delicious on their own. …. But paired with NO BULL ice cream these hit it out of the park! We hope you love them as much as we do.

INGREDIENTS:
1 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup sugar
2/3 cup vegan butter
2 tbsp coconut yogurt
1 tbsp lemon juice
1 tsp vanilla extract
2 freshly grated lemon rinds

INSTRUCTIONS:
Preheat oven to 350 °F.
Prepare 2 baking trays with parchment paper and set aside.
Combine the lemon zest and sugar in a large mixing bowl.
Add the rest of the wet ingredients: whip in the butter, then add the yogurt, lemon juice and vanilla.
Once combined, add all the dry ingredients and fold until fully combined. Chill for 15 mins.
Shape the cookies by rolling them into balls of equal size and place them on the baking tray, leaving
about 2 inches between each cookie. You can roll each ball in powdered sugar if you want an extra
sweet crunch to your cookie.
Bake for 10 minutes, then cool for 15 mins.
When ready to serve, top the cookies with NO BULL Vanilla Bean ice cream for the perfect
summer snack!

Enjoy!

It’s summertime and everyone is craving a refreshing sweet treat! Try this spin on a VEGAN lychee ice cream smoothie. Enjoy the soft floral taste, with a little extra creaminess. Here’s what you need to make yours:

• 3 dates, pitted
• 10 canned lychees, gently squeezed to remove excess juice
• 2/3 coconut milk
• 1/4 cup canned lychee juice
• 2 scoops of NO BULL Vanilla
• Ice cubes, optional

INSTRUCTIONS:
Combine all of these ingredients in a blender. Top with oat-based whipped topping and sprinkles to enjoy!

Here’s an easy vegan brownie recipe to pair with NO BULL dairy-free ice cream. Dairy and egg free, this
recipe is rich and deliciously sweet. It only takes 20 mins to prepare and 45 mins to bake. Enjoy with any
flavor NO BULL!

INGREDIENTS:
80g vegan margarine This one by Earth Balance works well.
2 tbsp ground flaxseed
120g dark chocolate
125g self-raising flour
50g cocoa powder
¼ tsp baking powder
250g castor sugar (superfine granuales)
1 ½ tsp vanilla extract
70g glacier cherries (rinse and half)
¼ tsp salt

INSTRUCTIONS:
Pre-heat oven to 325°F. Grease and line a baking tin with parchment paper.
Combine flaxseed with 6 tbsp water and set asaide for 5 mins.
Melt chocolate and margarine in a saucepan on low heat. Add ¼ cup water and allow to cool a little.
Mix flour, almonds, cocoa, baking powder and salt in a bowl until lump free.
Whisk sugar into the melted mixture until everything has combined into a smooth, silky blend.
Stir the flaxseed mixture into the wet mix, adding vanilla extract, cherries and the flour mixture until all
ingredients are combined.
Spread the mix on baking tray and bake for about 40 mins. Test the brownies are ready by inserting a
skewer or fork, then removing. The skewer should come out clean.
Cool down completely before cutting into squares.
Serve warm topped with NO BULL Dairy-free ice cream, whipped cream and nuts.

Enjoy a sweet treat with this summer picnic vibes Strawberry Crumble, vegan style. Served warm with a healthy scoop of NO BULL Vanilla Bean ice cream, this classic dessert is too easy to mess up, and always delicious!
Note, if you like tart flavors, reduce the sugar component. If you have a very sweet tooth, increase it to
taste.

INGREDIENTS:
60g Vegan butter (We like this one by MiYOKO’s Creamery)
2-3 lbs strawberry
1 tbsp caster sugar
1 ¼ cup whole meal plain flour
1 ¼ cups rolled oats
2 tbsp ground cinnamon
2 tbsp brown sugar
1 tbsp almond butter
A dash of lemon juice

INSTRUCTIONS:
Pre-heat oven to 350°F. Spray an oven-proof dish with olive oil.
Add the strawberries, castor sugar, and lemon juice to the dish.
Prepare the topping by combining the oats, brown sugar, cinnamon and flour in a bowl. Add the vegan
butter and almond butter (it’s easier if the butter isn’t chilled and hard). Use your fingers to rub the
mixture together until it starts to clump into a crumbly finish. Leave it coarse. Don’t over mix it.
Cover the strawberry with the dry mixture and bake for about 30 mins or until the top is golden brown and
you can see saucy juice bubbling up from the sides.
Serve warm with NO BULL dairy-free Vanilla Bean ice cream atop.