Step 1

Line a 9x9-inch cake pan with parchment paper, making sure to leave an overhang.

Step 2

In a food processor, pulse Oreos until they are evenly crushed.

Step 3

Stir in melted butter and mix until combined.

Step 4

Press the mixture into the parchment-lined tin and freeze for about 15 minutes.

Step 5

In a medium bowl, combine the sweetened condensed milk, vanilla, vanilla bean and sea salt.

Step 6

In another medium bowl, whip the cold cream with a hand mixer until stiff peaks form.

Step 7

Fold a bit of the whipped cream into the milk mixture and gently combine, then fold the milk mixture into the remaining whipped cream.

Step 8

Smooth into the pan on top of the chilled cookie base and let sit for up to 2 hours to firm up.

Step 9

In a medium bowl, mix together the sweetened condensed milk, cocoa powder, brownie mix, vanilla and sea salt.

Step 10

In another medium bowl, whip the cold cream with a hand mixer until stiff peaks form.

Step 11

Fold a bit of the whipped cream into the milk mixture and gently combine, then fold the milk mixture into the remaining whipped cream.

Step 12

Smooth into the pan on top of the set vanilla ice cream layer, and let set in the freezer for about 30 minutes.

Step 13

In the bowl of a food processor, crush the golden and chocolate creme Oreos, then stir in the butter.

Step 14

Work into loose crumbles, then sprinkle over the semi-set chocolate layer.

Step 15

Place in the freezer and leave overnight to set before cutting into squares.

Step 16

Insert popsicle sticks into bars if desired.