Tip a 156g pack of Oreos into a mini food processor and blitz to a fine crumb.

Pour the double cream, condensed milk and a small pinch of salt into a large bowl, then whip to medium peaks using an electric whisk – it should be thick and creamy. Mix through the Oreo crumbs.

Break in roughly 75g of the remaining Oreos and use a spatula to gently fold them through. Scrape the mixture into a loaf tin or large airtight container, smooth the surface, then break over the remaining Oreos. Freeze for 5 hrs until solid. Remove from the freezer 20 mins before serving to make it easier to scoop. Will keep frozen for up to three months.