Birthday cake cookie knickerbocker glory
Waitrose and Partners

Birthday cake cookie knickerbocker glory

Who says birthdays must have a cake? This is a picture-perfect way to celebrate with someone who just loves ice cream.

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  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins

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  • 150g fresh or frozen raspberries
  • 1 tbsp icing sugar
  • 500ml Waitrose Raspberry Trifle Ice Cream
  • 6 Little Moons Mochi Sorbet, Very Berry or Yuzu & Lemon

For the birthday cake cookies

  • 85g self-raising flour
  • 45g butter, diced
  • 45g caster sugar
  • 2 tbsp Cooks’ Ingredients Edible Confetti Strands (sprinkles or 100s & 1000s)
  • 1 British Blacktail Free Range Medium Egg yolk
  • 1 tsp milk


  1. For the cookies, place the flour in a bowl then, using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar, a pinch of salt and 1 tbsp sprinkles. Mix in the egg yolk and milk, using a table knife to bring it together to form a firm dough.

  2. Preheat the oven to 200ºC, gas mark 6 and line a large baking sheet with baking parchment. Roll the mixture into 40-45 small balls (a little smaller than a cherry). It doesn’t matter if they are a little uneven in size. Press into the remaining sprinkles, then place onto the sheet, with a little space between each one to allow for spreading. Bake for 6-7 minutes until golden, then leave to cool.

  3. Meanwhile, tip ½ the raspberries into a small bowl and sprinkle over the icing sugar. Mash well together and set aside for 5 minutes, then pass through a sieve to make a smooth sauce.

  4. When ready to serve, place scoops of ice cream in 6 knickerbocker glory or sundae dishes. Add the cookies, raspberries and a mochi to each one, then drizzle over a little sauce and finally, a few extra sprinkles.


Typical values per serving when made using specific products in recipe


1,498kJ/ 357kcals



Saturated Fat












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