Archive for Special Occaisons

Vegan Ice Cream Bombe

It’s almost Mother’s Day.

Remember last year when in March and April and we felt terrible for all the people that had Covid birthdays? And then it was May and Mother’s Day, and we thought, “okay, just this year, next year everything will be back to normal?”


So. Moving on.

Vegan Ice Cream Bombe

I thought this Vegan Ice Cream Bombe would make a really great recipe to surprise your mom with for Mother’s Day. It makes for a pretty fantastic final result that’s pretty showstopping, but it’s actually really, really simple to make.

I discovered Nora’s Plant-Based Ice Cream a few years ago when they exhibited at The Wellness Show. Now, I’ve eaten a lot of vegan ice cream in my day, and I’ve even made a ton of it. The big challenge with vegan ice cream is fat. It needs fat both to work and to taste good, which is why a lot of people use full-fat coconut milk as their base. It works really well, but you can never really get rid of that coconutty flavour.

Nora’s is made with a cashew base, and boy is it good! Seriously, I challenge to you even know that it’s dairy free. They have loads of different flavours, as well. The Peanut Butter Cup is my personal fave, but I used vanilla and strawberries and cream for this recipe, as I wanted it to mimic the pink-white-brown stripes of the Neapolitan ice cream of my childhood.

A bombe is just really simply a frozen, dome-shaped dessert. There’s very little actual cooking that goes into this, mostly assembling and waiting.

Vegan Ice Cream Bombe

Vegan Ice Cream Bombe


  • one baked chocolate cake, about 1″-1½” thick
  • 1 pint vegan vanilla ice cream
  • 1 pint vegan strawberry ice cream
  • ¼ cup strawberry jam or vegan chocolate sauce
  • ½ cup dark vegan chocolate
  • ½ cup vegan semi-sweet chocolate chips
  • 2-3 tablespoons vegan butter


  1. Bake a thin chocolate cake. You can either use the box cake mix trick (most box cake mixes are accidentally vegan, check the ingredients to be sure) and bake it on a sheet tray, or I made my mom’s Wacky Cake (appropriate for Mother’s Day, don’tcha think?) in a 9″x13″ pan, so it was about 1″-1½” thick. Don’t forget to line your pan with parchment before you bake to make it easy to remove the baked cake from the pan. Once it’s cooled, just flip it upside down, remove the pan, then peel off the parchment.
  2. You can either make one big bombe or several smaller ones. I made mine in a 4″ round dessert bowl I bought at the dollar store. You could also make one big one in a larger bowl.
  3. Whatever bowl you’re using, place it upside-down on top of your cake and trace around the bowl. Then cut the cake about ½” smaller so it fits. After you’ve cut the cake, wrap it up and place it to the side.
  4. Line your bowl well with overlapping layers of plastic wrap.
  5. Remove your ice cream from the freezer and allow to warm up till it’s spreadable and a bit soupy.
  6. Starting with the vanilla, spoon a layer of ice cream into the bottom of the bowl, and smooth it over. Then add a second layer of strawberry. If your ice cream is really soft, you may have to freeze the vanilla layer first before adding the strawberry layer.
  7. Wrap the plastic over the ice cream layers and place in the freezer to set up for several hours, or overnight.
  8. Remove from the freezer and add the layer of jam or chocolate sauce, then carefully place your cake circle on top.
  9. Wrap the plastic over the cake layer and place back in the freezer to set up for an additional couple of hours.
  10. In a double-boiler, place the two types of chocolate and allow to melt down together. Once it’s all melted, turn off the heat and start adding the vegan butter one tablespoon at a time.  You may not need all of it, or you might need a little more. You want your chocolate to be thin enough to easily drape itself over the bombe, but you don’t want it to be so thin it slides right off.
  11. Remove your bombe from the freezer and allow to sit at room temp for a few minutes. You may want to briefly dunk the bowl in a larger bowl of hot water just to loosen it.
  12. Flip the bowl upside-down onto a cooling rack overtop of a cookie sheet, and remove the bowl. Carefully peel off the plastic wrap.
  13. Pour the melted chocolate all over the bombe, to cover it entirely, using your knife to patch up naked bits.
  14. Place in the freezer to set up one last time.
  15. Serve triumphantly!

Vegan Chocolate Graze Board for Valentine’s Day

How do you celebrate Valentine’s Day?

I’m not the biggest fan of Valentine’s Day… in my mind, if you have special people in your life, you should tell them that more often than once a year. It’s nice to make the ones you love feel special on say, a random Tuesday, not on just February 14.

Having said all of that, this past year has been a tough one for businesses, so if you can figure out a way to support a local business, that’s not a bad thing!

A couple local favourites of mine include:

  • Beetbox Veg is doing a dozen vegan chicken tenders in a really beautiful wrapper for $24. These are so good! Much yummier than flowers!
  • Rocky Mountain Flatbread is offering DIY pizza kits, with everything you need to make your own pizza at home. I got one for me and one for my bestie, and we had a pizza making “Galentine’s Day” date over Zoom. They have vegan and gluten free options, as well as at-home cocktail kits as well!
  • Hot Chocolate Festival ends on Valentine’s Day. It’s been a fun month sampling different hot chocolates around the city, and there are loads of vegan options.
  • You could also bake something sweet and drop it off to your friends or family. Here are some of my favourite Valentine’s Day recipes.

But as we all know, Valentine’s Day is also alllll about the chocolate. Charcuterie or Graze Boards made a big comeback in 2020. They’re so pretty, they took over Instagram, but also, they are fun to make and provide a communal experience with your bubble mates.

Vegan Chocolate Graze Board

For Valentine’s Day, I did a Chocolate Graze Board, and it’s completely vegan!

The centrepiece of this board is, of course, chocolate! Here, I’m using Green & Black’s Dark Chocolate. In general, dark chocolate (anything say, 65-70% cocoa mass or above) tends to be vegan (meaning no milk is added). You do have to be careful if you have a dairy allergy, as there can be some cross contamination. For mine, I used a plain dark chocolate and I also used Maya Gold, which contains orange, cinnamon and nutmeg. It makes a nice compliment to the dried fruits on my Chocolate Graze Board.

Green&Blacks Chocolate Graze Board

Here’s how to make a Chocolate Graze Board:

  1. Pick a beautiful platter or board to build on. Here, I used a piece of marble, but a nice wooden cutting board or something similar would work great.
  2. Start with your focus ingredient. In this case, it was the chocolate, so I put that right in the middle, and then in a few other places on the outsides.
  3. Begin to build. I like to draw lines, make shapes with my ingredients.
  4. Some ingredient ideas:
    • dried fruits
    • fresh fruits and berries (you can cut them so they look prettier)
    • nuts
    • cookies
    • pretzels
    • coconut chips

5. Just go for it! There’s no wrong way! If you don’t like how something looks, you can just take it off and put it somewhere else.
6. Serve your board and bask in the oooohs and ahhhhs!

If you make something like this, please tag me @rebeccacoleman in your post on instagram so I can see it!

Happy Valentine’s Day! 

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