Carefully scrape the Oreo filling from the cookies using a knife. Place the filling into a small bowl and set aside.

Crush the Oreo cookies into crumbs. Leave some pieces coarser (for decoration) and some finely crushed (for mixing into the ice cream and topping).

Pour 350g heavy cream into a clean, dry, and oil-free mixing bowl.

Add 40g granulated sugar to the cream, followed by the reserved Oreo filling.

Using a whisk or hand mixer, beat the mixture on low speed until it reaches a thick, smooth consistency similar to yogurt.

Gently fold the finely crushed Oreo crumbs into the whipped cream mixture using a spatula. Mix until the crumbs are evenly distributed.

Pour the mixture into a suitable container, such as a food storage box or ice cream molds.

Smooth the surface with a spatula and sprinkle a thin layer of Oreo crumbs on top as decoration. Insert a few larger Oreo pieces onto the surface for added texture.

Place the container in the freezer and freeze for at least 4 hours, or preferably overnight, until fully set.