Split the Oreo biscuits into two bowls: one with 10 biscuits, and the other with 14. Finely crush the 12 biscuits. I like to do this by putting them into a sealable freezer bag and bashing with a rolling pin, but you could also do this in a food processor if you wish. Break up the remaining 16 biscuits into chunks, roughly a quarter of each biscuit. Set both bowls aside.

Into a large mixing bowl, pour in the double cream (heavy whipping cream), condensed milk and vanilla. With the help of a stand mixer, or an electric hand mixer, beat the mixture until it turns thick and stands in stiff peaks when the beater is lifted. This takes me about 3-4 minutes with my stand mixer, a little longer if using a hand held electric mixer.

Tip in the crushed Oreo biscuits and mix through until completely combined. Next, add in most of the biscuit chunks before folding it all through, making sure everything is well mixed and homogenous.

Tip the mixture into a freezer safe container, ideally one with a lid. Smooth the top of the ice cream mixture before placing the remaining Oreo biscuits randomly over the top. Cover and chill the ice cream for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer about 10 minutes before scooping for it to soften slightly. Enjoy!