Begin by taking your Oreo cookies and carefully cutting them into small chunks with a sharp knife.

In a large mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat on medium speed until medium-firm peaks form, about 3-5 minutes.

Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream mixture.

Add about ¾ of the chopped Oreo pieces into the creamy base and gently stir them in.

Transfer the mixture into a metal pan, spreading it out evenly. Sprinkle remaining chopped Oreo pieces on top and cover with plastic wrap.

Place in the freezer for 4-6 hours, or until firm and scoopable.

Let the ice cream sit at room temperature for about 5-10 minutes before scooping.