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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.

It’s National Chocolate Chip Cookie Day, so here’s a gut-healthy cookie recipe that tastes delicious and pairs perfectly with NO BULL ice cream to make the most delectable ice cream sandwiches. This combo isn’t just guilt-free, it’s more-ish!  Enjoy!

Ingredients:

1 flax egg

¼ cup melted coconut oil

1/3 cup of almond milk

1 mashed banana

2 tbsp coconut nectar or other liquid sweetener

1/3 cup cashew butter

½ tsp cinnamon

3 tbsp almond flour

1 cup oat flour

¼ tsp baking soda

1 scoop pea protein powder

¾ bar of vegan dark chocolate, broken into chunks

Pinch of salt

Directions:

Preheat oven to 325 F

Mix flax egg, coconut nectar, coconut oil,  cashew butter and almond milk.

Mix flour into the mix, plus baking soda, cinnamon and salt.

Fold in chocolate chunks

Arrange mix on baking tray. We recommend using parchment paper to reduce sticking.

Sprinkle extra chocolate chunks and salt a top the cookies before placing in oven for 15-20 mins.

Cook time varies with different ovens, so keep an eye on your cookies and remove when they start to brown.

Cool for 5 mins before tasting.

Grab a scoop of NO BULL Dairy-free ice cream, we recommend Mint Chocolate Swirl or Peanut Butter Fudge. Sandwich a scoop before 2 cooled cookies for a gut-healthy, yummy treat!

Show of hands for those who think summer break deserves a treat?! Very well, we all agree (hehe). We are celebrating our Peanut Butter Fudge this month, and had to make a full stacked sundae that tastes JUST like a peanut butter cup! This vegan dessert delivers on flavor and is easy to make. Whip one up for the vacation vibes you need, right in your kitchen. Here’s how to make it:

Grab:

–A pint of NO BULL Peanut Butter Fudge

–plant-based peanut butter chocolate bites

–dairy-free chocolate bar

–coconut whipped cream

1. Fill your glass with your peanut butter bites
2. In a double boiling bowl, melt your chocolate bar
3. While that’s melting, add a few scoops of NB Peanut Butter Fudge
4. Top with your ooey-gooey fudge
5. Finish with coconut whipped cream, vegan chocolate sprinkles, and MORE peanut butter chocolate bites!
6. Enjoy

We love all the chocolate goodies that circulate Spring holidays like Easter and Passover. Sadly–most of those are not dairy-free. So we took it upon ourselves to scout the best gluten-free, plant-based alternatives and whipped up the PERFECT vegan Spring Sundae! Here’s what we used to make ours:

NO BULL Double Chocolate

These vegan Jordan Almonds

This dairy-free whipped cream

plus our house recipe for 10-minute salted caramel!

–you’ll need:

*1 cup of organic brown sugar

*1/2 a cup of organic full-fat coconut cream

*1/4 TSP of vanilla extract

*1 TBSP of raw unfiltered coconut oil

*3/4 TSP of Kosher salt

*1/4 cup of water

–in a saucepan over medium heat, combine your brown sugar and 1/4 cup of water

–cook without stirring until the dissolved mix has turned a caramel color (roughly 10 minutes)

–In another pan, have your coconut cream warming up and add your vanilla extract

–once caramel is done, lower heat to simmer and gently mix in coconut cream & salt

–layer up caramel and all your other sundae fixings and enjoy!

Ahhh, the “Milkshake”. The most coveted and desired of ice cream treats. These decadent desserts are dairy packed from start to finish, and can be so hard to go without. So we made a dairy-free version to celebrate our Double Chocolate flavor! This plant-based version has all the goodness of your childhood weekends with none of the grown-up guilt. Read on to make your own:

–Grab a pint of NO BULL Double Chocolate

–Make your chocolate syrup: Combine the ingredients below in a mixing bowl

• 1/2 cup unsweetened cocoa powder
• 1/3 cup of maple syrup
• 1/4 cup oat milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

–Once mixed, incorporate fully in a saucepan over very low heat (for about 5 minutes). Set in fridge for 30 minutes.

–Line your glass with your chocolate syrup

–In a blender combine 2-3 scoops of NO BULL Double Chocolate and 1/2 a cup of Oat Milk

–Pour into your glass and top with coconut whipped cream, vegan chocolate sprinkles, and voila!

Ah, breakfast of dairy-free champions! It’s March, so of course we are dialing up the boozy recipes. Irish coffee is a classic, but heavily packed with dairy. For vegans, health enthusiasts, people with allergies–or someone who wants a plant-based alternative that tastes good–this is for you! Read on to make a mug (or two) of your own:

Grab a pint of NO BULL Mint Chocolate Swirl

1. First, make a batch of dairy-free whipped cream.

-In a bowl combine 1/2 cup of drained water from chickpea can (this is called aquafaba), and 1/8 teaspoon of cream of tartar. With a hand mixer, beat at a lower speed until it starts to get fluffy. Then increase speed until you see the classic peak formation. This should take a few minutes

-Last add 1/2 a cup of powdered sugar, 1/2 a teaspoon of vanilla extract and beat just enough to fully incorporate

2. Once that is ready, set in the fridge

3. Serve your cold brew and add 1 oz of Irish whiskey, and 1/2 an ounce of Bailey’s Almande Cream (yes–they made a vegan Irish cream!)

4. Finish your Irish Coffee with a scoop of NO BULL Mint Chocolate Swirl, a dollop of your plant-based whipped cream and a cherry. Spoon responsibly!

We LOVE cookies and we LOVE Brownies; and obviously we LOVE ice cream! So why not enjoy all 3 in a venal, dairy-free, gluten-free recipe! Read on to give this one a try. We know you’ll want to enjoy it again and again!

This recipe is:

-fun

-indulgent

-rich

-sweet

-gooey

Grab a pint of NO BULL Mint Chocolate Swirl

Make your brookie recipe and set to cool completely. We really like this recipe!

Drizzle your broke with plant-based chocolate syrup

Top with NO BULL Mint Chocolate Swirl and enjoy!

It’s February and we are feeling romantic! The way to our hearts is most definitely through our stomach–and a plant-based ice cream recipe is a match made in heaven. This dairy-free sundae is perfect for two, or as a ‘sweet’ way to treat yourself. Read on to make your won:

This recipe is:

Sweet

Fruity

Buttery

Indulgent

Gluten free

Grab a pint of NB Strawberry Frappe

Make a strawberry jam (we like this simple recipe)

Crush gluten free graham crackers into the bottom of your dish–this will be how you layer your sundae

Add some jam and a scoop of NB Strawberry Frappe

Repeat layer

Top with coconut whipped creak and your choice of vegan sprinkles

It’s our favorite time of year! New Year’s Resolution time. This time for fresh starts and healthy eating deserves a treat. We’ve used our Blueberry Pie flavor to bring you a vitamin packed, anti-oxidant rich, vegan smoothie that hits! This creamy plant-based shake is a great way to indulge without the guilt. Read on to make your very own dairy-free dessert:

Grab a pint of NO BULL Blueberry Pie

In a blender combine:

*2 scoops of NO BULL Blueberry Pie

*1 scoop of vegan collagen (we like this one)

*1/2 cup of fresh blueberries

*5 fresh strawberries

*1/2 a cup of oat milk