2 tablespoons milk (any kind, or heavy cream thinned with water)
14 whole Oreos
2/3 cup hot fudge topping
10 whole Oreos
Pinch kosher salt
2 tablespoons (28g) unsalted butter, melted
1 tablespoon chocolate shell (optional)
1 1/2 cups cold heavy cream
1/3 cup (40g) powdered sugar
1 teaspoon vanilla extract
Pinch kosher salt
3 tablespoons chocolate shell (optional), or as desired
9 to 11 whole Oreos, or as desired
Instructions
Line a round 8x3-inch springform pan with plastic wrap. Use one sheet of plastic wrap to cover the base of the pan and another longer sheet of plastic wrap to line the sides. Clasp the ring and base together and put the pan in the freezer while you make the ice cream.
Place 6 Oreos in a resealable plastic bag, seal, and use a rolling pin to crush the Oreos into small pieces, no bigger than 1/4 to 1/2-inch. Set aside the Oreos and reserve the bag for later use. In a large bowl, stir together the sweetened condensed milk, vanilla extract, and salt to combine. In another large bowl, whip the cold heavy cream to stiff peaks using an electric hand mixer on medium speed, 3 to 4 1/2 minutes. Alternatively, you can use a stand mixer fitted with the beater attachment. Add 1/3 of the whipped cream to the bowl with the condensed milk mixture and fold in using a rubber spatula until almost fully combined. Fold in the remaining whipped cream in two additions until fully combined and there are no streaks. Spoon half of the ice cream into a separate bowl and set aside. This will be the vanilla layer. Fold in the crushed Oreos into the remaining ice cream. This will be the cookies and cream layer. Place the cookies and cream base into the fridge while you work on the bottom layers of the cake.
Remove the prepared pan from the freezer. Using a small offset spatula or the back of a spoon, spread a very thin layer of the vanilla ice cream, about 1/4 cup, over the bottom of the pan. Pour the milk into a small bowl. Working with one at a time, submerge each flat side of the 14 whole Oreos into the milk until soaked but not falling apart (about 6 seconds per side). Let the excess milk drip back into the bowl and place in a single layer on top of the thin layer of vanilla in the pan. Spoon any leftover milk over the Oreos and let fully absorb. Spoon the rest of the vanilla ice cream over the Oreos and smooth into an even layer. Transfer the pan back to the freezer and freeze until the surface is firm, 45 minutes to 75 minutes, depending on your freezer. It doesn’t have to be solid all the way through, but firm enough that spreading fudge over the surface won’t make it collapse.
While the vanilla layer freezes, make the crunchies. Preheat the oven to 350°F with a rack set in the middle. Line a small rimmed baking sheet with parchment paper. Place the 10 Oreos in the resealable plastic bag, seal, and use a rolling pin to crush into fine, sandy crumbs. Alternatively, you can pulse the Oreos in a food processor. Transfer the crumbs to a medium bowl along with a pinch of kosher salt and the melted butter and toss until combined. Spread the Oreo mixture onto the baking sheet in an even layer and bake until fragrant and matte, about 8 minutes. The Oreo crumbs will be soft when they come out of the oven and firm as they cool. Let cool. If using the chocolate shell, transfer the crumbs to a bowl, breaking up any big clumps. Drizzle the chocolate shell over the crumbs and toss with a spoon until well coated. Set aside until you’re ready to use.
The fudge needs to be easily spreadable, but not hot. If using store-bought fudge from a new jar, it likely won’t need to be heated. Just take care to give it a good stir. If using fudge that has been refrigerated, reheat the fudge in the microwave in 5-second intervals, stirring between each, until the fudge is spreadable but not hot.
Once the surface of the vanilla layer is firm, working quickly, remove the pan from the freezer. Use a small offset spatula or the back of a spoon to spread the fudge in an even layer over the vanilla ice cream. Sprinkle the crunchies over the fudge. Return the pan to the freezer and chill until the layer of crunchies is firm, about 15 minutes.
Remove the pan from the freezer and the cookies and cream ice cream from the refrigerator. Spoon the cookies and cream ice cream over the crunchies and use an offset spatula to spread it into an even layer. Cover the pan in plastic wrap, taking care not to create any dips in the ice cream. Return the pan to the freezer and freeze the cake until solid, at least 6 hours, but ideally overnight.
If using a platter or plate to frost and decorate the cake on, refrigerate for 30 minutes, or if freezer space allows, freeze for 10 minutes. Alternatively, you can finish the cake on a 10-inch cardboard cake round.
When the cake is frozen solid and you’re ready to decorate, prepare the whipped cream. Add the cold heavy cream, powdered sugar, vanilla extract, and a pinch of kosher salt to a large bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until the cream is just about to reach stiff peaks, about 4 minutes. You should have about 3 cups. Reserve 1 cup for piping.
Take the cake out of the freezer. Leave the top piece of plastic wrap lying on top of the cake (this will act as a barrier from the heat of your hand when you flip the cake). Unlock the clasp to release the ring from the base and remove the ring. Working quickly, with one hand under the base and one hand on top, flip the cake over, remove the base from the springform pan, peel the plastic wrap away, and flip it onto your cake board, plate, or platter. The vanilla and Oreo layer should be back on the bottom. Remove all the plastic wrap.
If you have one, place the cake on a turntable. Scoop the whipped cream onto the top of the cake and use an offset spatula to work the cream across the top and down over the sides. Use a bench scraper, offset spatula, or another straight-edged tool to scrape a thin layer of the whipped cream and smooth out the sides. For a bit of finesse, hold a small offset spatula or small spoon with the tip just touching the center of the top of the cake. With your other hand, continuously rotate the cake stand. As the cake stand is rotating, slowly start to pull the spatula back towards the edge of the cake through the whipped cream to create a spiral design. Carefully transfer the cake back to the freezer to firm up the whipped cream, about 15 minutes.
Transfer the reserved whipped cream to a piping bag fitted with a 1/2-inch star tip. Finely crush 1 Oreo in the resealable bag with a rolling pin for sprinkling over the top border, if desired. If using chocolate shell, transfer it to a plastic piping bag or resealable plastic bag with a small opening cut from the tip. Remove the cake from the freezer. Using the piping bag with chocolate shell (or alternatively small spoonfuls), create the chocolate drips around the perimeter of the cake by carefully piping the chocolate around the edge and letting it drip and set. Use the piping bag filled with whipped cream to pipe large rosettes over the top border of the cake. Sprinkle the piped border with crushed Oreos and add the remaining 8 to 10 whole Oreos to the top as desired. Return the cake to the freezer for one final freeze for at least 20 minutes, or until solid. The finished, uncut cake can be stored in the freezer for 1 day uncovered until serving or a week covered. Leftover slices can be stored in an airtight container in the freezer for a week. Love the recipe? Leave us stars and a comment below!
Preheat the oven to 350°F. Lightly grease and flour three 8-inch cake pans or two 9-inch round cake pans. If desired, line the bottom of the pans with parchment rounds.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and baking soda.
Add the butter and mix on low speed until the mixture looks sandy, about 2 minutes. Pour in the buttermilk and vanilla extract. Mix on low speed until combined, about 30 seconds. Then increase the speed to medium and continue mixing for 30 seconds.
Add the eggs, one at a time, mixing on low speed until fully combined. Scrape the bottom and sides of the mixing bowl with a spatula after each addition. After adding the last egg, mix on medium-high speed for 30 seconds. The batter should be smooth and thick.
Divide the batter evenly among the pans and smooth the tops with an offset spatula or the back of a spoon. If you have a kitchen scale, each layer should weigh about 15 ounces (425g) for three 8-inch layers, or about 22 1/2 ounces (640g) per layer for two 9-inch layers.
For 8-inch cakes, bake for 21 to 24 minutes. If you’re baking two 9-inch layers, bake for 28 to 33 minutes. The edges should just be starting to pull from the sides of the pan and turning golden brown. A toothpick inserted into the center of one of the layers should come out clean. Cool the cakes in the pan for 5 minutes. Run an offset spatula or butter knife around the edge of the cakes to loosen them from the pan, then carefully turn them out onto a rack to cool completely.
While the cakes cool, prepare the macerated strawberries. Use a paring knife to hull the strawberries. Then, placing them flat side down on the cutting board, slice them into 1/8 to 1/4-inch slices. Transfer the sliced strawberries to a bowl, pour in the sugar, and stir to coat them evenly. Cover the bowl and let the strawberries sit at room temperature for 30 minutes.
In the cleaned bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla extract on medium speed until smooth, 1 to 2 minutes. With the mixer still running, slowly pour in the heavy cream in a steady stream. Continue beating on medium speed until the mixture thickens and stiff peaks form. When you lift the whisk out of the cream, the whipped cream should come to a point at the tip of the whisk that stays upright.
Place one of the cake layers, right side up, on a large plate or cake stand. Use an offset spatula or the back of a spoon to spread about 1 cup (1 1/2 cups for a 9-inch two-layer cake) of the whipped cream evenly over the cake layer. Arrange half of the strawberries in an even layer on top of the whipped cream. Repeat with the second cake layer. If you’re making a two-layer cake, top with another 1 1/2 cups of whipped cream and pile the remaining strawberries on top. For a three-layer cake, add the last layer and spread with about 1 cup of the whipped cream. Use an offset spatula or the back of a spoon to create swoops and swirls. Garnish the top of the cake with extra strawberries.
The cake is best enjoyed immediately after assembly. That said, it will keep, covered, for up to 3 days in the refrigerator. It won’t look as pretty as the strawberry juice starts to run, but it’s still delicious. The extra whipped cream will keep in an airtight container in the fridge for up to 3 days. Love the recipe? Let us know with a rating and review!
4 pounds total steamer clams and mussels (you can use all clams if you prefer)
2 tablespoons olive oil
4 linguica, chorizo, or other fresh sausages of your choice
4 hot dogs (optional, but so good)
1 cup white wine
2 cups water
1 teaspoon salt
2 pounds small red potatoes
6 shallots, peeled
Small handful of fresh thyme sprigs
2 bay leaves
4 ears corn on the cob, husked
4 ounces (1 stick) butter, melted, for dipping
Instructions
Rinse the clams under cold running water, using a scrub brush to clean off excess sand if necessary. Pull the beards off the mussels if there are any (this is the bristly material that protrudes from the shell). Discard clams or mussels with cracked shells or that don't close tightly when tapped lightly against the counter.
In a large soup pot, stockpot, or lobster pot, heat the oil over medium heat. Prick the sausages in several places with the tip of knife, then add them to the pot with the hot oil. Cook, turning occasionally for 5 minutes, or until golden brown. Transfer to a plate.
In the same pot, add the wine and water and increase the heat to high. Bring to a boil. Add the salt and adjust the heat to a simmer.
Add the potatoes, shallots, thyme, and bay leaves to the pot. Cover the pot and cook for 6 minutes.
Working in layers, add the sausages, hot dogs, clams, mussels, and finally, the corn to the pot. Cover and cook for 10 to 14 minutes, or until the clams and mussels open.
With a large slotted spoon, remove the corn, mussels, clams, sausages and potatoes from the pot and transfer to a large serving platter. Discard any clams or mussels that have not opened. Pour the broth into cups for dipping, being careful to leave behind any sand at the bottom of the pot. Pour the melted butter into 4 small ramekins and let diners help themselves to everything. Did you love the recipe? Let us know with a rating and review!
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