In a large mixing bowl add in the heavy cream. Whip on medium-high speed until soft peaks form, 4-6 minutes. Fold in sweetened condensed milk.
Fold in crushed Oreo cookies, set some aside to sprinkle on top if desired. Line a loaf pan with parchment paper. Pour the ice cream mixture into the lined loaf pan, smooth. Top with extra cookie crumbs, cover, and freeze 4-6 hours until hard.
Scoop and enjoy. Leftover ice cream will keep covered in the freezer for up to 2 months.