Let’s Make Cookie Popsicles!

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Did you know that the black and white cookie’s origin traces back to Glaser’s Bake Shop in Manhattan’s Yorkville neighbourhood? While the cookie has German origins, many associate this cookie with the Jewish culture, and often think of them as being Jewish in origin.

This week’s recipe combines the black and white cookie – with a classic summer treat – the popsicle! Enjoy these deliciously sweet black and white popsicles with family and friends!


  • 1 1/2 cups whole milk, divided
  • 1/2 cup heavy cream, divided
  • 2 Tbsp sugar, divided
  • 1-2 Tbsp unsweetened cocoa powder
  • 8 oz black and white cookies (I used an 8 ounce package of small cookies – about 2" in diameter. If you can't find them just use a similar amount of any size cookie and adjust the directions accordingly)


Divide the cookies in half – set the chocolate halves aside.

Place 3/4 cup of milk, 1/4 cup heavy cream, 1 tablespoon sugar and half the vanilla cookie halves into a blender. Chop the remaining vanilla halves into small pieces. Blend the mixture for 30 seconds. Pour into popsicle molds, filling halfway. Place a few chopped cookie pieces into each mold. Add popsicle sticks and freeze till frozen.

Rinse out your blender and add the remaining 3/4 cup milk, 1/4 cup heavy cream, 1 tablespoon sugar and the 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 popsicles are frozen, remove from freezer and add the chocolate mixture and a few chocolate cookie pieces to each mold. Freeze overnight.

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

Makes 8-10 popsicles.



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