1. Whip the Cream
In a large chilled bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Don’t overmix.

2. Mix with Sweetened Condensed Milk
In a separate bowl, pour the sweetened condensed milk. Gently fold in a few scoops of the whipped cream to lighten it, then fold in the rest carefully until combined.

3. Add the Oreos
Fold in your chopped Oreo cookies. Mix gently to distribute without deflating the mixture.

4. Freeze
Transfer the ice cream base to a freezer-safe container. Smooth the top and optionally sprinkle more crushed Oreos on top. Cover with a lid or plastic wrap.

5. Freeze Until Firm
Freeze for at least 4–6 hours or overnight until firm and scoopable.

6. Serve
Scoop and serve as is, or top with chocolate syrup, extra Oreos, or whipped cream.