In a large mixing bowl, pour 2 cups of heavy cream and 1 cup of whole milk. Add 3/4 cup of granulated sugar and whisk vigorously until dissolved.

Stir in 1 teaspoon of vanilla extract, mixing well to combine evenly throughout the mixture.

Crush 10-12 Oreo cookies in a resealable plastic bag and gently fold them into the cream mixture.

Pour the combined mixture into your ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.

Carefully transfer the churned ice cream into a freezer-safe container, spreading it evenly.

Place the container in the freezer and let it freeze for 4-6 hours, or until firm.

Let it sit at room temperature for 5-10 minutes before serving for easier scooping.