Begin by chopping the Oreo cookies into small chunks, ensuring that some crumbs remain for later use as a topping.

In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat until medium-firm peaks form.

Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream using a spatula.

Add three-quarters of the chopped Oreo cookies to the cream mixture and gently fold until evenly distributed.

Pour the mixture into a metal pan, sprinkle reserved Oreo bits on top, cover tightly with plastic wrap, and freeze for 4 to 6 hours.

Once frozen, let the ice cream sit at room temperature for 5-10 minutes before scooping.