RECIPE: Cookie Ice Cream Sundae

We've got the perfect treat for you to enjoy under the summer sunshine with these indulgent Cookie Ice Cream Sundaes

This one was made with our June special, Birthday Sprinkles, layered with our favourite vanilla ice cream, homemade raspberry coulis, and lush fresh strawberries to top it all off. 

Follow this easy recipe to make your own using your favourite flavour combinations. 

Ingredients per single serving:

  • 1 Mama's Bakehouse cookie broken into pieces
  • 2 scoops of ice cream flavour of choice
  • 3 tbsp sauce, eg. raspberry coulis (recipe given below), chocolate fudge, melted chocolate, salted caramel
  • Handful of chopped fruit, eg. berries, bananas


  1. Put about a third of your broken cookie at the bottom of a tall glass, followed by a scoop of ice cream and half of your sauce.
  2. Repeat step 1 to fill the glass.
  3. Finally top with chopped fruit and the remaining third of your cookie to serve.



This recipe makes enough for two sundaes and can be scaled up or down as needed. The raspberries can be swapped for other berries in season as preferred. 


  • 100g raspberries
  • 1 tbsp icing/caster sugar
  • 2 tsp lemon juice


  1. Put all ingredients in a small saucepan on medium to high heat. Squash the raspberries with the back of a wooden spoon and stir to combine.
  2. Once the mixture is boiling, reduce heat to low and simmer for approximately half a minute to reduce slightly. 
  3. Remove from the heat and taste. Add a little more lemon juice (eg. 1 tsp) if a sharper taste is preferred, and mix.
  4. Strain the coulis through a sieve to remove the seeds and allow to cool before using.