Pastry by Saloni

0 Line an 8×8-inch (20 cm) pan with parchment paper, leaving overhang on all sides for easy removal later. Set aside.
2 Measure out 10 cookies for the ice cream filling and 35 cookies for the coating, and set them aside in separate bowls.
1 Crush the Oreos using a food processor for fine crumbs or a zip-top bag and rolling pin for a chunkier texture. Both methods work well.
6 Mix 35 crushed Oreos with melted butter until evenly coated. Press half into the pan to form the crust. Place it in the fridge
3 In a large chilled mixing bowl, whip the cold heavy cream to medium peaks using whisk attachment; this step incorporates air, which keeps the ice cream light and creamy. 
4 When medium peaks form, pour condensed milk in a steady stream, vanilla, and a pinch of salt. Whip until stiff peaks hold their shape.
5 Gently fold in 10 crushed Oreos and chocolate chips with a spatula to keep the mixture fluffy. Work slowly and carefully to avoid deflating the mixture, which is what gives the ice cream its fluffy, no-churn texture. 
7 Pour ice cream mixture over crust, spread evenly, then top with remaining crumbs and press gently to stick.
9 Cover the pan with foil or plastic wrap and place it in the freezer overnight, or at least until fully firm.
8 When ready to serve, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board, slice into bars with a sharp knife, and enjoy straight from the freezer. 
10 These bars are best served cold and keep well in an airtight container in the freezer.