In a large bowl, mix together the chocolate spread, crushed oreos, vanilla extract, and condensed milk so it is thoroughly combined
In a separate bowl whip the double cream up to soft peaks and until it holds itself
Carefully fold the cream into the other ingredients in the other bowl - the mixture colour will become lighter and fluffier from the cream but try not to beat too much of the air out as the whipped cream will help give it an irresistible texture
Pour into a freezer proof container, or loaf tin and cover with clingfilm
Freeze for at least 6-8 hours or over night
ENJOY!
Notes
I would often serve this ice-cream in a brandy snap bowl with a couple of chocolate wafer curls, or with an extra few Oreo's to scoop it up with - its completely up to you.
If you used Nutella, you could easily add a few chopped hazelnuts to the recipe to give it a bit of extra crunch and gorgeous nuttiness!