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 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—that 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.