Love Vivvv

For ice cream layer:

Whisk together cream, milk, condensed milk, vanilla and the crushed Oreos.

Pour into 2 Creami pints, cover and freeze at least 24 hours.

Spin on Ice Cream setting. After spinning, fold in 3–4 extra crushed Oreos if you want chunks.

Scoop into a bowl and keep in the freezer while you prep the crust.

For crust layers:

Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides.

Crush the Oreos to fine crumbs (food processor or bag/rolling pin).

Stir crumbs with melted butter until evenly moistened.

Press half of the mixture firmly into the prepared pan. Freeze 15 minutes to firm up.

Spread the Oreo ice cream evenly over the chilled crust.

Sprinkle the remaining crumb mixture over the top and press down gently with a sheet of parchment or the back of a spoon so it sticks.

Cover and freeze at least 3–4 hours or overnight until solid.

Lift the slab out using the parchment overhang.

Slice into squares or rectangles with a warm knife (run under hot water and wipe dry) for clean edges.

Keep in an airtight container in the freezer.