Häagen-Dazs · Desserts
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Cookies and cream needs a particular biscuit, not any biscuit. It's got to be dark enough to show against white ice cream, dry enough to stay crisp for a while, and bitter enough to stop the whole thing being sugar against sugar. A chocolate sandwich biscuit manages all three. There's no chocolate in the pieces, though. Both the colour and the bitterness come from fat-reduced cocoa powder, which is what a very dark biscuit is usually built on, and it's also why they stay dry enough to keep their snap. Crumb size separates one version of this from another. Ground too fine and it greys the ice cream; left too large and the pieces soften in the middle before anyone gets to them.
