Black and White Cookie Popsicles

Black and White Cookie Popsicles

In thinking about “Jewish” desserts, certain dishes immediately come to mind:




And, if you ask me, the black and white cookie. I don’t think I’m alone here, but I didn’t actually know why. So I did some research and discovered that the iconic cookie has ties to Glaser’s Bake Shop on Manhattan’s Upper East Side, which opened in 1902.

Now I don’t date back quite that far, but I can unequivocally claim a lifelong love affair with the black and white. So when asked to create a popsicle with a Jewish twist, I knew I wanted a black and white cookie pop.

But how to execute? That took some time. I played with a few ideas — from doing a half-chocolate/half-vanilla ice cream pop to an all-vanilla half dunked in chocolate shell. All with chunks of cookies scattered throughout.

But I really wanted to get that cookie taste — icing and all — into the pops themselves.

The answer? A cookie milkshake base — half chocolate, half vanilla — with little pieces of cookie (half chocolate, half vanilla) running through. And not only were these so super easy — requiring a blender and just five ingredients — they were super delicious, too.

1 1/2 cups whole milk, divided
1/2 cup heavy cream, divided
2 Tbsp. sugar, divided
1-2 Tbsp. unsweetened cocoa powder
8 ounces black and white cookies (I used an 8-ounce package of small cookies, about 2 inches in diameter.) 

Divide the cookies in half; place the chocolate halves aside.

Place three-quarters cup of milk, one-quarter cup heavy cream, 1 tablespoon sugar, and half of the vanilla cookie halves into a blender. Chop the remaining vanilla halves into small pieces. Blend mixture for 30 seconds. Pour into popsicle molds, filling only halfway. Place a few chopped cookie pieces in each mold. Add popsicle sticks and freeze till frozen.

Clean out blender and add the remaining cup milk, cream, sugar, and cocoa powder, along with half the chocolate cookie halves. Chop the remaining chocolate halves into small pieces. Blend the mixture for 30 seconds. Keep refrigerated till ready to use.

When the pops are frozen, remove from freezer and add chocolate mixture and a few chocolate cookie pieces to each mold. Freeze overnight.

To release the pops, hold molds briefly under hot water. 

Yield: Eight to 10 popsicles

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