I’m going to risk stoking some controversy and say that I believe Blue Bell Ice Cream is the best in the world. I might be the slightest bit biased, being a native Texan myself, but there it is.
I’m going to risk further heated debate by adding to the statement above that I believe “Cookie Two Step” is their best flavor.
Honestly, they are all yummy, but Cookie Two Step is my favorite. I mean, what more could you want? These blue pints (and ½ gallons) contain delicious Blue Bell cookies and cream AND chocolate chip cookie dough ice cream – MIXED TOGETHER! It’s brilliant! (Why did it take them so long to come up with it?)
Anyway, all that build up and (worthy) hype was to tell y’all it inspired me…to make a cake – a Cookie Two Step Cake!
It too (you guessed it) was scrumptious, and I’m happy to share it with you today.
I tried to make it as simply as possible, kind of like the idea behind Sandra Lee’s “Semi-Homemade” cooking show. This allows bakers of all levels (from newbies to experts) to make and enjoy this cake. I did use a box cake mix, but it you have a favorite white cake recipe you want to make from scratch that works too.
Cookie Two Step Inspired Cake
Cake Ingredients:
1 Box White Cake Mix
(and the ingredients it requires: water, egg whites, oil)
20 Oreo cookies
Cookie Dough Icing Ingredients:
2 ¼ Cups flour
1 Cup butter (room temperature)
½ Cup granulated sugar
1 Cup brown sugar
2 tsp vanilla extract
1 tsp salt
6 Tbs milk (room temperature)
1 Cup semi-sweet mini chocolate chips
Cookies and Cream Icing Ingredients:
1 can cream cheese frosting
10 Oreo cookies
Directions:
-Start by preheating your oven to 350ᵒ.
-Measure out your flour for the cookie dough into an oven-safe pan.
-When the oven is up to temp, cook the flour for 3 minutes then stir. Repeat this process two more times for a total cook time of 9 minutes.
-After the third 3 minutes of cooking, remove the flour from the oven and set it aside to cool.
-Mix your cake batter according to the directions on the box. (Adjust the oven temp as directed.)
-Break up 20 Oreo cookies and add them to the batter. (I broke them up by hand and snapped them into ¼ pieces or smaller.)
-Fold in the cookie pieces until they are well mixed.
-Divide the batter into two 8” round pans, then bake them at the temperature on the box, for the length of time on the box.
-When it is done baking, set them aside to cool.
-Mix the cooked flour and the salt together.
-Cream the butter and the sugars together in a mixer until they are well combined.
-Then add the vanilla.
-Reduce the speed of the mixer to low and slowly add the flour and salt mixture.
-Once those are well incorporated (it’ll get sort of dry and crumbly looking), slowly add the milk.
-Beat the mixture on high for a minute or two until it becomes light and fluffy.
– Use a spatula to fold in the mini chocolate chips.
-Scrape the mixture into a Ziplock bag (or piping bag). At this point you will need to wash your mixing bowl…you’ll be using it again.
-Take ten more Oreos and break them up by hand into your mixer’s bowl.
-Run you mixer for 30 seconds-1 minute to bust up the cookies (make sure the arm of your mixer is locked, otherwise it will jump around.)
-Next you will want to use a spatula to scrape the contents of the cream cheese frosting can into the mixer with the cookies. Mix until well combined.
-Add that mixture to another Ziplock or piping bag.
Assembly:
-After the cakes have cooled, turn them out.
-Place one of the cakes in the center of your serving/cake plate.
-Cut one corner off the bottom of the bag that has the cookie dough in it.
-Starting on the outside edge of the cake, squeeze a circle of cookie dough around the perimeter of the top of the cake. Repeat that on the inside of the first circle of icing. Repeat until the whole top of the cake has cookie dough icing on it.
-Stack the second cake on top of the iced first cake and repeat the cookie dough icing process. (Set aside the extra cookie dough for later snacking or to freeze for later use.)
– Cut one corner off the bottom of the bag that has the cookies and cream icing in it.
-Squeeze the icing on the top of the cake the same way you did with the cookie dough.
-Use a spatula to spread the icing out evenly.
-Next, squeeze the icing from the bottom of the cake up to the top every inch to inch and a half. Use the spatula and turn the cake plate so that the spatula spreads the icing evenly over the sides of the cake.
Voila! If you want to get fancy and pipe some icing decorations on it you can, if you want to add some cookie crumbles or chocolate chips or sprinkles to it, have at it!
This cake is so yummy! It is best served with a glass of milk.
If you make this cake, let me know how it turns out in the comments below.
Tell me, what is your favorite Blue Bell flavor?
I’m so glad you shared this scrumptious concoction! It was so good.