Chill the Tools:

• Place your mixing bowl and beaters in the freezer for 10-15 minutes before using. This helps the cream whip faster.

Whip the Cream:

• Pour the cold heavy cream into the chilled bowl. Beat it until stiff peaks form. The cream should be thick but not grainy.

Mix the Condensed Milk and Vanilla:

• In another bowl, mix the sweetened condensed milk and vanilla extract. Stir until smooth.

Combine the Mixtures:

• Gently fold the whipped cream into the condensed milk mixture with a spatula. Be careful not to deflate the whipped cream.

Add the Cookies:

• Crush the Oreo cookies (some fine, some in larger pieces). Fold most of them into the mixture, saving a few for topping.

Fill the Pan:

• Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula and sprinkle the remaining crushed cookies on top.

Freeze:

• Cover the pan with plastic wrap or a lid and place it in the freezer. Let it freeze for at least 6 hours, but overnight is best.