Prepare the cookie base

Crush 600 g of Oreo cookies in a food processor until fine crumbs form. In a bowl, mix them with 170 g of melted butter until evenly combined. Press half of this mixture firmly into the bottom of a parchment-lined baking pan to form a solid base. Freeze for 20 minutes to set.

Whip the cream filling

In a separate large bowl, whip 500 g heavy cream with 1 tablespoon vanilla extract until soft peaks form. Gently fold in 150 g of condensed milk until fully incorporated, creating a light and airy mixture.

Assemble the layers

Pour the whipped ice cream mixture over the chilled cookie base and spread evenly. Then sprinkle or gently press the remaining cookie mixture on top, pressing down slightly to form a sandwich structure. Freeze for 2–3 hours, or until firm.

Cut into sandwiches

Once frozen, remove the slab from the pan and use a hot, dry knife to cut into sandwich-sized portions. For consistent size, use a ruler or square cookie cutter.

Final chill before serving

Place individual sandwiches back into the freezer for at least 30 minutes after cutting. Wrap each in parchment paper or plastic wrap for easy grab-and-go storage.