Line a 9 x 4″ loaf pan or a 8 x 8″ baking pan with parchment paper or plastic wrap.

In the bowl of a stand mixer fitter with the whisk attachment, beat 2 cups heavy cream to stiff peaks, alternately you can use a hand mixer.

Chop the Oreo cookies into chunky pieces or place them in a bag and hit them with a rolling pin.

In a separate bowl, mix together the condensed milk, the cocoa powder and espresso powder. Gently fold the sweetened condensed milk mixture and the vanilla extract into the whipped cream.

Add 3/4s of the chopped cookies to the ice cream mix and mix gently.

Pour the ice cream base into the prepared loaf pan, smooth the top. Then add the remaining chopped and crushed cookies to the top of the ice cream.

Place the loaf pan into the freezer for a minimum of 6 hours but preferably overnight. Serve in a cone or in cups and enjoy.