Chop the Oreo cookies into small chunks, reserving a handful for topping later.

Whip the cold heavy whipping cream on medium speed until medium-firm peaks form, about 3-5 minutes.

Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream.

Incorporate the chopped Oreo cookies, reserving some for later, and fold gently.

Transfer the mixture into a metal pan, sprinkle the reserved cookie pieces on top, and freeze for 4-6 hours or until solid.

Remove from freezer and let sit for 5-10 minutes before scooping.