Using the whisk attachment on your stand mixer, add all ingredients to your mixing bowl except for the Oreos.
Starting at a low speed, whisk ingredients together, slowly increasing to high speed until the mixture reaches a whipped cream consistency (medium-stiff peaks).
Crush Oreos. I crushed mine by hand so I had good control over the sizing of the chunks; I like some smaller bits and some larger chunks. You can also pulse the Oreos in a food processor or place them in a sandwich bag and crush with a rolling pin.
Fold crushed Oreos into your ice cream mixture.
Pour the mixture into a large tupperware container and place in the freezer to set for at least 6 hours before serving.
