Paul Simon once sang that "everything looks worse in black and white". Clearly, the guy had never sampled a black and white ice cream sandwich cookie.
Now, technically the black and white cookie isn't a cookie at all, but a cake--a drop cake, to be exact. So you know what that means? This is basically a trinity of awesome: cakey cookies, sweet frosting, and creamy, rich ice cream.
And due to its technical cake status, it's what I've decided to enter as my entry in the TLC Cake Crew's first challenge! Curious to hear more?
And once baked, cooled, and stacked, these babies make you remember what summer desserts are all about: pure, unadulterated joy.
In fact, there's only one thing about this black and white treat that might give you pause: if you choose to alternate the alignment of the frosting and ice cream flavors, which side do you eat first?
For the full entry and recipe (including cookies adapted from David Lebovitz's newest book, Ready for Dessert
Assembly of Black and White Ice Cream Sandwich Cookies
(makes about 12 sandwiches using the recipe linked above)
Get out your ice cream, and let it sit outside of the freezer for 10 minutes or so to soften a bit before assembling. I used a carton of Neapolitan ice cream so that I could grab spoonfuls right along the chocolate-vanilla line to sandwich between my cookies. Turn one of the unfrosted cookies so that the flat side is up; place a nice-sized scoop of vanilla-chocolate ice cream directly on top. Using a spoon, lightly flatten the top of the scoop to make room for the rounded bottom of the cookie that you'll be placing on top. Place the frosted cookie on top, and gently press down so that the sandwich comes together. Using a butter knife, gently smooth the sides of the ice cream so that it is flush with the edges of the cookie.
Wrap in plastic wrap or waxed paper, and store in the freezer for at least one hour to allow the ice cream to set. Enjoy immediately upon removing from the freezer.