Step 1

With a food processor (or zip top bag with a mallet, rolling pin or any other item to smash with) crush and chop up the Oreos. Make sure to leave some larger pieces. After crushing and chopping set them aside.

Step 2

Using a stand mixer with the whisk attachment or electric hand mixer and large bowl, pour the whipping cream into the bowl and mix until stiff peaks are formed.

Step 3

Pour in the sweetened condensed milk to the whipped cream. Gently fold in to combine.

Step 4

If you choose to add the vanilla extract, go ahead and add that to the mixture and continue to fold in. By adding the vanilla you will get a sweeter taste, leaving it out results in more of a milk and cookies vibe.

Step 5

Add in ¾ of the crushed/chopped Oreos. Stir to combine everything. Reserve that last ¼ Oreos for the topping.

Step 6

Pour the ice cream into a freezer safe container. I like to use a bread loaf pan because it is the perfect size.

Step 7

Heat up the hot fudge for about 20 seconds in the microwave (timing will depend on your microwave). You want it to be pourable but not super hot. Stir and pour it over the ice cream. I like to make 3 straight lines, longways, with mine and then you run a knife through it to make swirls throughout the ice cream.

Step 8

Add the last ¼ of crushed/chopped Oreos to the top of your ice cream.

Step 9

Cover the ice cream tightly and freeze overnight or 6-8 hours. You want to make sure it is really frozen for best results.

Step 10

Enjoy!