Black and White Cookie Ice Cream Sandwiches.
I’m feeling super duper old school.
Just look. But.
If we really want to discuss old school things, then we should probably talk about how yesterday I searched and searched unsuccessfully for the hope floats soundtrack on itunes – a soundtrack which I straight up BLASTED (along with Waiting to Exhale) during the summer that sat between my ninth and tenth grade years because I was a ridiculously hopeless romantic and was just all omg these songs are amazing even though I hated country music at the time. It must have been a premonition.
And this really only came second to the previous summers that consisted solely of either Beaches or Steel Magnolias or even Jerry Maguire.
I never found the soundtrack online and I can’t ever get the original songs to come up, but don’t worry! I’m sure the actual CD is stuffed somewhere in a plastic bin downstairs in our basement with Eddie’s 600 other CDs (that might have been an issue when we got married…) and framed wrestler photos (they’ve all managed to make their way to the garage… where he still HANGS SOME UP).
Want to know something? This is like eating cake and ice cream. Not cookies and ice cream. Without the cake. But still kind of with the cake. Because black and white cookies are basically cake, and then you stuff ice cream in between and it’s all OMG head explosion. Delicious.
What to know something else? Black and white cookies were the cookies I made the night before I started my blog so many moons ago. It was totally unrelated to starting a blog, but I remember icing them and thinking… maybe I should embarrass myself and start a blog. That I did. (both things.)
I make black and white cookies at least once or twice a year and use the go-to recipe below because we just start CRAVING them. But if you’ve made them or simply just tasted one before, you know that you have to be… in a certain mood. A cakey cookie mood. You can’t be in a chewy cookie mood or else you will be depressingly disappointed.
Please don’t judge me on my ability to (not be able to) draw a straight line with icing.
Or maybe you can. I possibly would. It’s cool though. It still tastes the same.
So that’s that and I made some cop out regular cookies but shoved iced cream in between, particularly more chocolate and vanilla ice cream. You can roll them in sprinkles too but I wasn’t quick enough with the camera to get that beauty on film. I’m just… in love.
- 2/3 cup buttermilk
- 2 teaspoons vanilla
- 2/3 cup about (11 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 pint vanilla bean ice cream
- 1 pink dark chocolate ice cream
- 3 cups powdered sugar
- 2 tablespoons light corn syrup
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons water, plus more for chocolate frosting
- 1.3 cup unsweetened dutch process/dark cocoa powder
- Preheat the oven to 350 degrees F. Stir together buttermilk and vanilla then set aside.
- Add the butter and sugar the bowl of your electric mixer and beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs and beat for another 2 to 3 minutes until combined, scraping down the sides if needed. In a small bowl, combine the flour, baking soda and salt. With the mixer on low speed, add half of the dry ingredients to the bowl. Pour in the vanilla buttermilk. Once combined, add the remaining dry ingredients.
- Use a tablespoon measure to scoop out 2 tablespoons of batter and place them about 2 inches apart on a baking sheet. I took the back of a spoon and spread the batter out a bit until it formed a circle. Bake the cookies for 12 to 13 minutes, or until they are slightly golden around the edges. I let the cookies cool for a few minutes on the sheet them removed them with a spatula and placed them on a cooling rack to cool completely. Once the cookies are completely cool, I take a butter knife or spoon and gently scrape off all the remaining crumbs on the flat side of the cookie.
- Add the powdered sugar to a large bowl. Add in the corn syrup, lemon juice, vanilla extract and 1 tablespoon water, whisking and stirring until all the sugar lumps dissolve and a white glaze forms. If the glaze is still a bit thick, add an additional tablespoon of water. You want the icing spreadable but not liquidy.
- Transfer half of the icing to another bowl and whisk in the cocoa powder. Add the remaining 2 tablespoons of water and stir and whisk until a dark chocolate glaze forms – the same consistency of the white one. To frost the cookies, I like to start with the white glaze and use a spoon, drizzling a line down the center. I then use the back of the spoon to frost the remaining cookie. I frost all the white halves first, then do the black. I then let the cookies set for an hour or two so the glaze sets. You can pop them in the fridge or freezer before adding ice cream and the glaze will hold up a bit more.
- I suggest serving these as an ice cream sandwich “bar” – by having people scoop their own ice cream in between the cookies and pressing them together. You can make a few ahead of time and store them in the freezer for quick grabbing, but one size of the black and white frosting will get a little gooey and stick to the tray or plate they are set on.
oh hi perfection.