Chop 8-10 Oreo cookies into small chunks and set aside some crumbs for topping.

In a large chilled mixing bowl, whip 2 cups of heavy whipping cream until medium-firm peaks form, about 3-5 minutes.

Gently fold in one 14-ounce can of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream.

Mix in approximately ¾ of the chopped Oreo cookies into the base.

Transfer the mixture into a metal pan, top with reserved cookie pieces, cover, and freeze for 4-6 hours.

Once frozen, let sit at room temperature for 5-10 minutes before serving.