First, add 10 to 12 Oreo cookies in a zip lock bag and crush them using a rolling pin until the Oreos are fine crumbs. Place them in a small bowl and set aside.
In a large mixing bowl, add the chilled double cream and beat with the help of an electrical beater or stand mixer until the mixture turns creamy and thick.
Next, add the condensed milk and whisk until is creamy and well combined. Add the vanilla extract and oreo crumbs. Combine well.
Then pour the mixture into a loaf tin, add a few crumbled Oreos on top and cover the tin tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.
Before serving the ice cream, place the ice cream box outside for few minutes to soften.