Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.

Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, creamy peanut butter, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the crushed oreo cookies, stirring until combined.

Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top! You can also throw a few dollops of peanut butter on top.

Freeze for at least 6 hours before scooping and serving. After the initial freeze, I suggest letting it sit out for 15 minutes or so before scooping, as it can get a little hard.