Pour your cold heavy whipping cream into a large mixing bowl and whip it to soft peaks using a hand mixer or stand mixer fitted with the whisk attachment.

Pour the sweetened condensed milk over the whipped cream. Add the vanilla bean paste. Then fold. Use a large rubber spatula and work from the bottom of the bowl, lifting and turning.

Crush your Oreos. A zip-top bag and a rolling pin are all you need. Aim for a mix of sizes, some fine crumbs and some pea-sized chunks, because the variety is what makes every bite delicious. Fold the crushed cookies into the cream mixture with another eight to ten strokes.

Pour the whole thing into a freezer-safe loaf pan or any container with a tight lid. Press a sheet of plastic wrap directly onto the surface of the ice cream before you seal it. Freeze for at least four hours, though overnight is better.