Start by taking 10 of your Oreo cookies and either toss them into a food processor or place them in a zip-top bag. If you use the bag method, grab a rolling pin and crush them until you achieve a medium-fine crumb. This will serve as a delightful base for your ice cream. Set these crumbs aside in a medium bowl.

Next, grab 15 more Oreo cookies for a chunky texture. Place them into the food processor and pulse them until you get coarse pieces. You want some ample chunks that will provide a satisfying crunch throughout the creaminess. Alternatively, you can chop them with a knife or use the zip-top bag method again.

Take out your electric mixer or stand mixer fitted with the whisk attachment. Add the heavy cream and vanilla extract, and whip them together on medium speed. Keep going until you see stiff peaks form—usually about 2 to 3 minutes. This airy mixture will be the base of your ice cream.

Now it’s time to fold in the sweetened condensed milk. Gently add it to the whipped cream, folding carefully until everything is combined. Be cautious here—overmixing can deflate that precious whipped cream!

Incorporate the crushed and chopped Oreos, along with the mini chocolate chips and cocoa powder. Stir gently until everything is well mixed. The combination of whipped cream, cookies, and chocolate is already getting tempting!

Pour the creamy mixture into a freezer-safe container—you’ll find that a bread pan fits it perfectly! For an extra treat, sprinkle any reserved Oreo crumbs or extra mini chocolate chips on top. Cover the container tightly using plastic wrap and aluminum foil to prevent ice crystals from forming.

Pop the container into the freezer and let it freeze for at least 6 hours, preferably overnight. This lengthy freezing is crucial for achieving that perfect scoopable consistency.