Camilla Wynne

Elevate simple vanilla ice cream with crunchy pretzel crumble, chewy black sesame mochi, and a nostalgic toasted coconut magic shell.

This is basically peanut brittle in liquid form. Swirl any leftovers into peanut butter cookie dough or just spread them on toast.

Crunchy toasted coconut adds flavour and texture to this classic magic shell topping, which solidifies upon contact with cold ice cream.

Rich and chewy butter mochi, a popular Hawaiian dessert, is grounded with black sesame and cut into cubes for a textural topping.

A lush, liquid strawberry sauce is an irresistible addition to any sundae. The tang of freeze-dried strawberries tempers the sweetness of the white chocolate.

Grinding pretzels to replace some of the flour in this crumble topping brings a malty flavour and pops of salt that balance the sweetness of ice cream—though it’s also good enough to eat on its own by the handful.

This tangy, slightly boozy granita makes a bright and puckery contrast to vanilla ice cream. It’s also refreshing on its own—or served over sliced fruit— when you want something that hits the sweet spot between frozen treat and cocktail.

It's a cross-country road trip—via cookie!

Nougabricot, the classic Québécois jam, is based on common flavours in French nougat—apricot, almond, pistachio and candied orange peel. Here, it becomes a much simpler confection: rocky road. Just melt best-quality white chocolate with a little butter, fold in plump dried apricots, nuts and candied orange, and you’ve got a sophisticated treat in a matter of minutes (minus the chilling time). Bonus points for candying your own orange peel!

Based on Dorie Greenspan’s classic Jammers, these cookies take flavour inspiration from a Prairie classic: Saskatoon pie. Saskatoons (also known as service berries) have an almond flavour that is amplified by an almond-scented sablé Breton base and an almond crumble.

Let’s just say it was a challenge to transform this classic Prairie pie—which features a graham crust filled with custard and topped with meringue—into cookie form. The key is a dry meringue-based dacquoise cookie made with graham crumbs instead of the traditional nuts. A few hours after being sandwiched with custard filling they soften up for the perfect bite-sized treat.

The original recipe for the persian, a beloved Thunder Bay, Ont., delicacy, is a closely guarded secret. This cookie spin-off keeps the spirit of the original cinnamon-scented fried dough topped with berry-tinted icing.