Make sure your ice cream insert is frozen solid for at least 24 hours before making this recipe. Or if you have a maker with a compressor - start right away.

In a medium mixing bowl with a spout for pouring, combine the vanilla ice cream base ingredients: 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, & 1 tablespoon of vanilla. Whisk to combine.

Place the mixture in the freezer for 20 minutes so that it will get very cold. While it is chilling, prep the Oreos.

Using your hands, break the sandwich cookies into small and medium-sized pieces. This helps keep the cookie & cream center intact for a better bite and crunch.

Once the vanilla base is cold, pour it slowly into the ice cream maker while it is running. Churn for 15-20 minutes, according to your model's instructions.

To a large container that will fit the 1.5 quarts of ice cream, layer a few Oreos on the bottom. Next, spoon ½ of the ice cream over the cookies. Continue to layer cookies with vanilla ice cream.

Snap the lid on the container and place it in the freezer. Freeze for 3-5 hours.

Once it is scoopable it is ready to serve. Enjoy in a bowl or on a cone.

Oreo ice cream stores for up to 30 days in the freezer. It may need to sit out at room temperature for a few minutes to soften before scooping.