Free delivery across Accra on two tubs or more
Churned in Osu since 2019
A creamery, not a factory
Two rooms behind Oxford Street, one churn that has been rebuilt twice, and twelve people who taste every batch before it reaches a counter.
How it started
Eleven litres of tigernut, gone by two
Sundae started in 2019 in a rented kitchen behind Oxford Street, with a second-hand churn, a chest freezer and a list of flavours that was mostly wrong. The first thing we ever sold was tigernut. We made eleven litres on a Friday and they were gone by two in the afternoon.
What we learned in that first year is still the whole business. Milk from a farm you have actually driven to tastes different. Fruit bought at Makola in the morning tastes different by the evening. And a flavour you are bored of making is a flavour people can taste you were bored of making.
There are four shops now, a van that covers Accra six days a week, and a kitchen in Osu that starts at five. The churn is bigger and the freezer is somebody else's problem. Almost nothing else about it has changed.
The whole timeline
Milk from farms we have been to
Two dairies outside Amasaman, both of which we have stood in. The milk is on our floor the next morning.
Flavours nobody else is making
Sobolo, tigernut, kelewele. Nobody was selling them as ice cream in Accra, so we started.
Churned by hand, every morning
The churn runs from five. Whatever is in the cabinet by ten was made that morning.
Who makes it
The two people who taste everything
Behind them are nine more across four counters, a driver called Yaw who has never once been late, and a delivery bag that has been to Kumasi and back more times than anybody.
AS
Ama Serwaa Boateng
Founder
“I wanted one place in Accra where the ice cream tasted like the fruit it was made from. That was the entire plan. The spreadsheet turned up about two years later.”
Ama ran the first churn out of the rented kitchen on her own for eight months, and still tastes every new flavour before it goes on the board.
KM
Kwesi Mensah
Head of flavour
“Every batch comes home with me and goes to my mother. She tells me the truth in about four seconds, which is a good deal faster than a focus group.”
Kwesi came from a pastry kitchen in Kumasi in 2021. The kelewele crunch is his, and he has been asked to stop making the chilli one hotter.
2019
The year we started
4
Shops, and a van
8
Flavours on the board
120
K
Scoops last year
From the journal
What we have been writing
Short pieces about milk, mangoes and getting a frozen thing across Accra in one piece.
A sorbet beats cream in this heat
Fat gives up before water does, which is why the sobolo gets to Adenta in one piece and the tigernut travels in a cool box.
How to feed thirty children ice cream
A birthday, a scoop cart and thirty small people with strong opinions. What we have learned about how much is enough.
Nine months looking for one mango
We tasted everything between Somanya and Techiman before a single crate of it was allowed anywhere near a tub.
Come and see where it is made
The Osu counter is two streets from the kitchen, and somebody there will happily tell you more about tigernut than you asked for. Eleven in the morning until ten at night, every day.
Find your nearest shop