Black and White Cookie Icebox Cake

Active time: 40 mins
Total time: 7 hrs 40 mins
Serves: 8

• Halving and alternating the cookies produces dramatic black-and-white stripes when the cake is sliced.
• Freezing after each layer preserves clearly defined bands of ice cream for smart, bakery-style portions.
• Icebox cakes offer nostalgic flavour without any baking: simply layer, freeze and wait.

This Black and White Cookie Icebox Cake brings together two nostalgic favourites: classic New York-style black and white cookies and chocolate, strawberry and vanilla ice creams. Built in a loaf tin and frozen until solid, it cuts into striking striped slices that are both fun and elegant.

Start by lining the base of the tin with whole black and white cookies; after turning out the cake, this becomes its top. A silky layer of dark chocolate ice cream follows. Halved cookies, placed icing-side down, create a contrasting pattern beneath the strawberry ice cream, while another orderly cookie layer comes before the vanilla ice cream. A short freeze after every stage stops the layers from merging.

During its time in the freezer, the cookies absorb a little moisture from the ice cream. They become soft and cake-like but retain their form. A topping of whipped cream and crushed cookies completes the dessert, echoing its distinctive black-and-white appearance.

This make-ahead dessert feels suitably festive while requiring no oven, making it particularly well suited to occasions when appearance is as important as flavour.

Check the cookie size

Black and white cookies sold in delicatessens, bagel shops and food shops such as Zabar’s, Gristedes and Citarella in New York City come in a range of sizes. This recipe was created with round cookies measuring 6.5 cm, so adapt the quantities and arrangement to suit the cookies available to you.

Notes from the Food & Wine Test Kitchen

• For the cleanest cuts, freeze the cake for a minimum of six hours, or overnight, before removing it from the tin.
• Three ice-cream flavours were used here, though you can choose a single flavour instead, or swap in others according to the season.

Recipe developed by Marianne Williams; text written by Breana Killeen.

Ingredients

Original recipe (1X) makes 8 servings.

• Cooking spray
• 30 shop-bought black and white cookies (about 6.5 cm), divided, plus extra to garnish
• 240 ml dark chocolate ice cream, slightly softened (such as Jeni’s Darkest Chocolate)
• 300 ml strawberry ice cream, slightly softened
• 300 ml vanilla ice cream, slightly softened
• 120 ml cold double cream
• 1½ tsp icing sugar
• ¼ tsp kosher salt

Method for Black and White Cookie Icebox Cake

1. Lightly spray a 23 x 13 cm loaf tin with cooking spray. Line it with cling film, leaving a 7.5 cm overhang along the long sides.

2. Fit 4 to 5 whole black and white cookies, icing-side down, in a snug, level layer across the base of the lined tin. Cut or tear an additional cookie to fill any gaps, then press gently to even the layer. This will form the top of the cake once it is turned out.

3. Spoon the chocolate ice cream over the cookies. Spread it into an even layer, smoothing the surface with a small offset palette knife.

4. Cut the remaining cookies in half. Place the halves, chocolate-side down, in a close-fitting single layer over the chocolate ice cream. Freeze for about 30 minutes, until firm.

5. Spoon the strawberry ice cream over the cookie layer and spread evenly, smoothing the top. Arrange the white cookie halves, white-side down, in a tight single layer on the strawberry ice cream. Freeze for about 30 minutes, until firm.

6. Spread the vanilla ice cream evenly over the cookie layer and smooth the surface. Cover the vanilla ice cream with the remaining cookies, icing-side down. Loosely cover with cling film and freeze until fully firm, for at least 6 hours or overnight.

7. Immediately before serving, use an electric mixer on medium-high speed to whip the cream, icing sugar and salt for 2 to 3 minutes, until medium-stiff peaks form.

8. Lift the cake from the tin using the overhanging cling film and turn it upside down on to a serving platter. Peel away the cling film. Decorate the icebox cake with whipped cream, then crumble extra cookies over the top. For neat slices, use a sharp knife dipped in hot water and dried between cuts. Serve straight away.

Make ahead

The cake can be assembled up to one day ahead and kept frozen until firm. For the best texture and presentation, add the whipped cream and cookie crumbs immediately before serving.

Reviews (2)

5 out of 5
2 Ratings

TolerantPecan5991 - 5 star

02/24/2026

Black and white cookies are my favourite!

Helpful (0)

SympatheticBuckwheat8258 - 5 star

02/24/2026

A genuinely showstopping dessert that needs very little effort. Making the layers takes some time, but the result is worth it for those lovely, clean slices.

Helpful (0)