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It’s the season for all things spice and warm. So let’s get into the swing of things with a super easy hot
beverage recipe with a twist.

INGREDIENTS
2 Chai Tea Bags
2 cups plant-based milk of choice
2 tsp agave nectar or maple syrup
¼ tsp vanilla
½ tsp pumpkin spice
NO BULL Vanilla Bean or Sea Salt Caramel ice cream

INSTRUCTIONS
We couldn’t have made this easier for you!
Combine all ingredients (except the ice cream) in a pan and heat on medium for 2-3 minutes.
Pour into a mug, about half way up and top with a scoop of NO BULL ice cream.
Serve!

Check out this vegan sundae recipe, made with bananas and NO BULL ice cream. What a fun way to
enjoy a dairy-free ice cream sundae! This recipe only takes 10 mins to prepare and is super easy to
make. Prepare the pudding beforehand and serve cold.

INGREDIENTS:
2 ripe bananas
1 ¼ cup of milk alternative
1 tbsp maple syrup
1 ½ tbsp cornstarch
¼ tsp vanilla extract
1 pt NO BULL Vanilla Bean dairy-free ice cream
Dairy-free whipped topping (we like this one by Reddi Wip)
Vegan cookies of choice (we love these Biscoff)

INSTRUCTIONS:
Combine mashed ripe bananas, syrup and 1 cup milk of choice in a saucepan over medium heat.
Whisk ¼ cup milk with cornstarch and add to warm saucepan mixture. Cook on low until thickened.
Add vanilla extract.
Cool mixture in the refrigerator for at least 30 mins.
Layer fresh bananas, whipped cream, NO BULL and cookies or cookie crumbs in a clear bowl or glass for
a beautiful, delicious dessert.

Surprise your love with this romantic Valentine’s breakfast treat. Sure to win over any vegan heart!

Ingredients:
1 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1 pinch of salt
1 beet (cooked and peeled)
1 cup non-dairy milk
1 tbsp lemon juice
1 tsp vanilla extract
1 can of condensed coconut milk (for drizzle)
1 pint of NO BULL Dairy-free ice cream, flavor of choice

Instructions:
Combine all the dry ingredients in a bowl
Blend the beet, milk, lemon juice, and vanilla extract until smooth
Combine the wet and dry ingredients and allow to sit for 5 minutes. The mixture will become fluffy.
Cook batter on low heat – turning when the top begins to set. (Add spray oil to the skillet to help
prevent sticking.)
Add toppings of choice and serve hot, covered in delicious NO BULL Dairy-free ice cream!

We tasted something like this at Starbucks and just HAD to make a vegan friendly version! 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! Add a touch of fall flavors and what could be better?! Here’s how to make it:

Ingredients:

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

Filtered water

1 tsp Maple Syrup

A scoop of NO BULL CARAMEL APPLE PIE ice cream per SERVING.

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.

1. 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.
2. After soaking, plunge the french press to filter out the grounds and fill your cup to 1/3 full.
3. Fill to 2/3 full with water and mix in maple syrup.
4. Top with vegan whipped cream and a healthy scoop of NO BULL CARAMEL APPLE PIE for a seasonal flavored cold brew treat!

July is National Blueberry Month, so we’re celebrating with these awesome blueberry pancakes made
from scratch, along with a perfect scoop of NO BULL Blueberry Pie ice cream – a perfect fun breakfast
for a vegan with a sweet tooth!

INGREDIENTS:
2 cups all-purpose flour
2 tbsp. baking powder
1-2 tbsp. brown sugar
1 tsp. salt
2 eggs (we like this egg alternative JUDEE’S VEGAN EGG REPLACER.)
1 ½ cups milk alternative (unsweetened cocnut, oat or almond milk.)
¼ cup olive oil
1 tps vanilla extract
2 cups fresh blueberries
For frying: Coconut Oil or oil spray of choice.

DIRECTIONS:
Whisk together all the ingredients, folding in the blueberries once the mixture is combined.
Note: a few lumps are fine.
Pre-heat skillet/pan to medium-low.
Spray or grease hot pan with oil.
Cook about ¼ cup of batter for 1-2 minutes. You’ll see the mixture bubble up, then stop bubbling. When
it seems like the bubbles are still, you can flip the pancake. Cook till brown on both sides.
Serve hot with a generous scoop of NO BULL Blueberry Pie ice cream.
Feel free to add whipped cream, powdered sugar, syrup or any other add-on of choice.

We’ve concocted the perfect strawberry rum daiquiri shake for National Daiquiri Day. Served with NO BULL
Strawberry Frappe ice cream, you’ll absolutely love sharing this recipe with your friends! Enjoy!

INGREDIENTS:
Vegan Strawberry Sauce
2 tsp of lime juice
1.5 oz of quality rum
1/2 cup of ice
1/2 cup of oat milk
2 scoops of NO BULL Strawberry Frappe ice cream
rim of kosher salt

DIRECTIONS:
Blend all the ingredients until smooth.
Serve with a scoop of NO BULL Strawberry Frappe ice cream on top.
If you make this daiquiri and enjoy it, tag us on social media post about it #eatnobull @eatnobull and
we’ll send you a coupon for a FREE PINT of NO BULL.

This yummy vegan applesauce mug cake is perfectly fun for any occasion, and couldn’t
be easier to make.

Ingredients:
4 tbsp All-purpose flour
½ tps baking powder
2 tbsp sugar
2 tbsp almond milk
2 tbsp apple sauce
1 tsp vanilla extract
Pinch of cinnamon
Apple slices
Caramel Sauce for topping (store bought or make it from scratch with our recipe HERE)
NO BULL Dairy-Free Apple Pie Ice Cream

Directions:
Prepare ingredients in a large microwave-safe mug.
Combine the dry ingredients: flour, cinnamon, sugar, baking powder.
Stir in the wet ingredients: applesauce, almond milk and vanilla extract. Make sure to eliminate all the
lumps.
Add apple slices to the mixture.
Microwave in mug for about a minute, then check your mug. If the center of the mixture looks
uncooked, try another 10-20 secs, keeping a close eye on it as it cooks. Do this again for another 10-20
secs if needed. The amount of time will depend on the power of your microwave, so adjust as necessary.
Let cool for 30 secs, add caramel and a big scoop of NO BULL Apple Pie ice cream.
Enjoy!

A delicious breakfast treat, perfect for any day! Crepes are so versatile, you can choose
any flavor, from chocolate to fruit….. whatever you’re in the mood for. Here we’re offering suggestions,
but we highly recommend experimenting with your favorite flavors and have some fun with it.

Ingredients:

Almond Crepes:
1 ½ cups of whole wheat flour
1 ½ cups almond milk, unsweetened.
1 tbsp applesauce, unsweetened
Pinch of salt

Filling:
We like dairy-free chocolate hazelnut butter, fresh fruit, or vegan caramel–but you can fill as you desire!

Instructions:
Blend all the crepe ingredients in a bowl until smooth, then let sit for 5 mins.
Heat a non-stick skillet over medium heat.
Pour about ¼ cup of batter onto the skillet, immediately swirling it around, coating the pan thinly.
Carefully watch the crepe cooking. When it starts to solidify, gently flip the crepe to cook the other side.
Cook until golden brown on both sides.
Remove from heat and cover with a towel to keep the crepe warm while you prepare more crepes.
Serve immediately with your filling of choice and a hefty serving of NO BULL ice cream, plus toppings.

This recipe is the perfect blend of sweet and savory. So often, sweet treats we crave are made with dairy or gluten. So we are thrilled to bring you this vegan AND gluten-free recipe. This plant-based sundae is sure to become a family favorite. Here’s how to make yours:

Ingredients:

• 3/4 cup of brown sugar
• 1 cup full fat coconut milk, from the can – the thick white part
• 1 bag of gluten free pretzels
• 1 pint of NO BULL Sea Salt Caramel [or Caramel Apple Pie for extra layer of flavor]

First–blitz your pretzels. They should be the texture of coarsely ground coffee (this will serve as the salt in your salted caramel!) Set aside until caramel is ready.

Next, heat a pot over medium high heat.

Add the sugar and stir around the pot for about 1 minute to heat through.

Add the coconut milk and stir to combine.

Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon. Remove from the heat and gently fold in your blitzed pretzels. Drizzle immediately over a generous helping of NO BULL and enjoy!

Something about Spring Time just makes us crave carrot cake! We keep seeing all the cake shakes trending and we had to try out a plant-based version. We were able to find a phenomenal mix that is both vegan and gluten-free! This recipe truly has all the good stuff and none of the bad. Read on to make your own:

Ingredients:

• A slice of vegan carrot cake (Whole Foods has a great option for this)
• 1/2 a cup of oatmilk
• 1 tbsp of shredded carrots
• 1 tbsp of dried raisins
• 2 tbsp of frozen pineapple chunks
• A dash of cinnamon
• NO BULL Dairy-free Vanilla
• Coconut whipped cream

Cut the layers of sponge from your cake slice as to separate them from the icing. Set them aside. In a blender combine your oat milk, shredded carrots, raisins, pineapple, cake frosting, cinnamon and a heaping scoop of NO BULL Vanilla. Then, take your remaining carrot cake sponge and pulse it in a food processor so that you get some moist crumbles. Set aside 1 tablespoon of crumbles for your topping. With your shake mixed, add in the rest of the crumbles and only pulse your blender a few times–this creates a blizzard style shake with little cake crumbles! Top with whipped cream and carrot cake crumbles, and enjoy!

Who doesn’t love banana, caramel, and chocolate?! The only thing better than this combo is a vegan, gluten-free version of this combo! Read on to make your very own serving of this banana bread banoffee sundae:

INGREDIENTS:

• 1 Banana
• Vegan Caramel – check out our recipe here.
• 1 box of vegan banana bread mix (we like this gluten-free option)
• NO BULL Double Chocolate
• Coconut whipped cream

Start by baking up a bit of banana bread. You will use this as crumble topping and have leftovers for snacking! Then make your vegan caramel. Blend with extra water to make nice and runny. Slice your banana into 1/2 inch rounds and place half at the bottom of your dish. drizzle heavily with caramel. Then add 2 scoops of NO BULL Double chocolate. Top with coconut whipped cream and remaining banana slices. Finally, top with your banana bread crumbles and enjoy!

Who doesn’t love a vegan layered a la mode dessert?! We haven’t reached for coconut in a while–so here’s a tropical inspired recipe for you to try. You will need:

• Your favorite sponge cake mix (We like King Arthur’s Yellow Cake Mix. The instructions on the box
  feature vegan alternatives to make the cake!)
• NO BULL Vanilla
• 2 cups of vegan yogurt (We like Forager Organic Dairy-Free yogurt.)
• 3 ½ or 10oz cups of sweetened shredded coconut
• 1 cup chopped toasted pecans.
• 1/2 cup sugar

Instructions:
Bake the cake according to the box instructions.
Combine the yogurt, coconut, pecans and sugar in a bowl.
Layer sponge cake with your coconut frosting mix.
Keep refrigerated until ready to serve.

Since this week marks the start of Mardis Gras, and today happens to be National Margarita Day, here’s
a great recipe to get you in the celebratory spirit! Enjoy!

Ingredients:

¼ cup Cointreau
¼ cup Lime Juice
½ cup Tequila
¼ cup Agave syrup
Cup of Ice
Scoop of NO BULL Vanilla Bean dairy-free ice cream
Directions:
Blend the first 4 ingredients, then add ice and ice cream to make a creamy, slushy cocktail.
Top with an extra scoop of ice cream.
Garnish with a slide of lime.

Alright Super Bowl fans–this recipe is a touchdown! Trade your remade items for easy, homemade, vegan alternatives! This is easy to make and batch your homemade toppings for later servings. To make this Sundae, you will need:

• NO BULL Vanilla
• 1/4 cup of coconut oil
• 1/2 cup of oat milk
• 1/2 cup of maple syrup
• 1/2 cup of cocoa powder
• a pink of salt
• 1 small can of coconut cream (unsweetened)
• 3 tbsp of powdered sugar
• crushed walnuts & 1 maraschino cherry (for garnish)

TO MAKE WHIPPED CREAM: Drain your coconut cream. With the thick portion remaining, beat in a bowl with powdered sugar. Leave overnight in the fridge to set.

TO MAKE CHOCOLATE SYRUP: In a pan on very low heat, melt your coconut oil. Slowly whisk in maple syrup, then oat milk. Last, whisk in and fully incorporate cocoa powder. Cook this mixture over low medium heat, and stir for 2-3 minutes. Let set overnight in the fridge.

ASSEMBLY: In a bowl, serve 3 scoops of NO BULL Vanilla. Drizzle with chocolate syrup, top with whipped cream. Garnish with crushed walnuts to taste and finish with cherry. Enjoy!

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!