Line a 9x5-inch loaf pan with parchment paper, letting the edges hang over the sides. Set aside.

Pour the cold heavy cream into a large mixing bowl. Using a hand mixer on medium-high speed, beat for 3-4 minutes until stiff peaks form. The cream should hold its shape when you lift the beaters.

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth and combined.

Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Use broad, sweeping motions from the bottom of the bowl upward, rotating the bowl as you fold. Continue until no white streaks remain, being careful not to deflate the cream.

Crush the Oreo cookies into a mix of fine crumbs and chunky pieces by pulsing in a food processor 3-4 times, or seal in a bag and crush with a rolling pin.

Fold the crushed cookies into the cream mixture with 5-6 gentle strokes, just until evenly distributed. A few marbled streaks are fine.

Pour the mixture into the prepared loaf pan and smooth the top with an offset spatula. Tap the pan gently on the counter twice to release any air bubbles.

Cover tightly with plastic wrap, pressing it directly onto the surface, then wrap the entire pan in aluminum foil. Freeze for at least 6 hours or overnight until completely firm.

Remove from freezer and let sit at room temperature for 5-7 minutes before scooping. Use the parchment overhang to lift the ice cream block out for easier serving or slicing.