Black + White Creamsicles

  

Aside from the smell of tuna fish, nothing can really¬†transport me to a New York Jewish deli like a black and white cookie. Just the mere sight of of the cookie¬†transports me to a Shabbat luncheon in which I’m elbow-ing the person to the left and right of me (and sometimes behind me) in an attempt to get my hands on the last black and white cookie.

If you’ve ever been to a Yom Kippur break-the-fast or a Shabbat kiddush lunch, you KNOW what I’m talking about. The dessert table is the first table everyone goes for and most certainly, if there is a black and white cookie to be had, it’s the first cookie taken. (Fun fact: Did you know that the black and white cookie isn’t actually a cookie? It’s considered a drop cake. Whatever it is, it’s delicious.) Though folklore tells us that it was quite possibly not¬†invented¬†in¬†NYC, but actually upstate in Ithaca, it’s still been wholly¬†embraced by deli culture.

For me, the black and white cookie represents one of the greatest parts about being Jewish‚ÄĒthat Jewish food can be loved and accepted by all, regardless of Jewish affiliation and/or observance level. And while there’s nothing especially “Jewish” about the black and white cookie, one can’t help but think of Jewish culture when eating it (just like brisket or kugel, in my opinion). And so, in this age of increased aggression and polarization toward the other, shouldn’t we all take Jerry Seinfeld’s lead and “look to the cook” … or in this case, the popsicle?!¬†This recipe takes inspiration from a black and white cookie and¬†transforms it with a fun summery twist to create a delicious creamsicle.

Black + White Creamsicle
makes roughly 12 popsicles

Ingredients for the chocolate layer:

  • 3/4¬†cup sugar
  • 3/4¬†cup unsweetened natural or Dutch process cocoa powder
  • 1/2 shot of espresso
  • 1 1/2¬†Tbsp.¬†cornstarch
  • 1/8¬†tsp. salt
  • 2¬†cups heavy whipping cream
  • 1/2¬†tsp. pure vanilla extract (optional)

 

Directions for chocolate layer:

1. Combine the sugar, espresso, cocoa, cornstarch and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining whipping cream.

2. Bring the mixture to a simmer over medium heat, stirring with the whisk‚ÄĒconstantly scraping the bottom, sides and corners of the pot‚ÄĒuntil the mixture begins to bubble a little at the edges. Continue whisking and cooking for two more minutes.

3. Off heat, whisk in the vanilla and scrape the mixture into a glass or silicone pitcher (for immediate filling) or into the bowl to cool. Next, fill your popsicle molds halfway with your chocolate mixture and freeze for at least six hours.

Next, make your vanilla side.

Ingredients for vanilla layer:

  • 1/4 cup superfine¬†sugar
  • 1/4 cup water
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract

 

Directions for vanilla layer:

1. In a bowl, stir together the sugar and water until the sugar dissolves. Whisk in the sour cream, milk, cream and vanilla.

2. Take your chocolate popsicles out of the freezer and fill the remaining half with your vanilla side. If your mold has a cover with openings for sticks, cover and insert sticks. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 hours if the mixture was cool, 6 or more hours if hot.

3. Line a tray with wax paper. Fill a container with warm water deep enough to dip the full height of your molds. Dip the mold long enough to release the popsicles when you pull on the stick. Remove and set popsicles on wax paper. Wrap each in a piece of wax paper and/or put them in a resealable plastic freezer bag and return them to the freezer until serving.

Click here for a fun non-dairy popsicle recipe from Whitney!

Three-Berry Coconut-Almond Milk Popsicles

  

berry popsicles

Ahhhh, summer. The days are long and hot and Shabbat is even longer and hotter. When it comes to prepping for Shabbat in the summer, it’s always nice to have more hours in the day on Fridays. I love having those extra hours to work on a special main course or to enjoy a refreshing homemade margarita (compliments of my sous chef, who also happens to be my husband). But the toss up, of course, is that havdalah doesn’t come in until as late as 9 pm and with a preschooler who wants snacks every 20 minutes and a husband who eats everything in sight, I’ve gotta be prepared with tons of food options on Shabbat. Since I try to curb too much sugar eating, I’ve started having these homemade popsicles on hand for a late afternoon Shabbat treat. They are a BIG hit with the little and big members of my family. They are not overly sweet but lean more to the cool and refreshing genre of popsicles.

Feel free to add a little bit of maple syrup in with your honey if you’re wanting them a bit sweeter. Either way, you’ll feel a lot better for giving your family a tasty, cool treat that is free of refined sugar and food coloring and packed full of healthy goodness. Enjoy!

How to make popsiclesIngredients:

  • 1 1/2 cups mixture of raspberries, blackberries and blueberries, fresh or frozen
  • 1 1/2 Tbsp. water
  • 3 Tbsp. plus¬†2 Tbsp. honey
  • Juice of 1/2 lemon
  • 1/2 tsp. vanilla extract
  • 3/4 cup canned coconut milk
  • 1/2 cup almond milk

Directions:

1. ¬†In a small sauce pot, combine berries, water and 3 tablespoons honey. Bring to a boil until liquid is syrupy and thick. Remove from heat. Stir in the lemon juice. Do not mash the blueberries, keep them as is (it’s prettier).

2.  In a small bowl, whisk in 2 tablespoons of honey, the vanilla, coconut and almond milk.

3.  Fill popsicle molds a little over half full of coconut-almond milk. Spoon in berry mixture to fill the popsicle mold.

4.  Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.

Finished popsicles

 

Delicious berry popsicle