Step 1

In the pitcher of a blender, pulse all the ice cream ingredients except the Oreo cookies a few times, until smooth. Don’t overblend. Refrigerate until completely chilled, at least 30 minutes or up to overnight.

Step 2

In a small saucepan, heat the cream, butter, and sugars over medium heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let sit for 3 minutes, then stir until smooth. Stir in the vanilla and salt. Let cool to room temperature before using. You can make the fudge swirl ahead of time and store it in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

Step 3

Pour the chilled cream mixture into your ice cream maker. Freeze according to the manufacturer's instructions.*** As it churns, the mixture will thicken and expand. To check if it’s ready, scoop a spoonful—if it stays on the spoon for a few seconds, it’s good to go. If it slides right off, it needs more time.

Step 4

In the final minute of churning, gradually add the chopped Oreo cookies and churn just until evenly combined.

Step 5

Transfer the ice cream to an airtight container in layers, dolloping the fudge swirl in between each layer in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

Step 6

Store for up to 2 weeks. If the ice cream has become too hard to scoop, place in the fridge for 30 minutes before scooping and serving.