Break the Oreos into small chunks using your hands or a rolling pin. Don’t make them too fine—you want pieces you can bite. Save a spoonful for topping.

Use an electric mixer to beat the cold heavy cream in a big bowl. Beat on high for 3 to 5 minutes, until stiff peaks form.

Pour the sweetened condensed milk into the whipped cream. Gently fold it in with a spatula. Go slow to keep it light and fluffy.

Add the crushed cookies and fold them in gently. If you like more cookie chunks, you can toss in a few extras.

Spoon the mixture into a loaf pan or any freezer-safe container. Smooth the top and sprinkle with the extra cookie pieces.

Cover the container and freeze for at least 6 hours, or overnight, until firm and scoopable.