Step 1

Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).

Step 2

Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.

Step 3

Add half of the crushed oreo cookies to the food processor and blend until the Oreo bits are broken up and evenly distributed.

Step 4

Fold in additional crushed Oreo cookies for extra texture.

Step 5

Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.