Place the remaining Oreos in a zip-top bag and crush into a mixture of fine crumbs and small chunks.

Add the cold heavy cream to a large mixing bowl and whip until soft-to-medium peaks form.

Add the sweetened condensed milk and gently combine until smooth.

Fold in the crushed Oreo cookies.

Transfer the mixture to a loaf pan or freezer-safe container and smooth the top.

Press the reserved Oreo pieces into the surface.

Cover tightly and freeze for at least 6 hours, or overnight.

Let the ice cream soften at room temperature for about 5 minutes if needed, then scoop and serve.