Pour heavy cream into a large bowl. Using an electric mixer, whip heavy cream until soft peaks form (~1-2 minutes on high speed).

Add vanilla extract and sweetened condensed milk; continue whipping until stiff peaks form.

Using a spatula, fold in crushed Oreo cookies.

Line an 8”x8” baking pan with plastic wrap, allowing extra plastic wrap to hang over the edges of the pan. Line bottom of pan with parchment or wax paper (on top of plastic wrap).

Transfer the whipped mixture into the pan; spread mixture into an even layer.

Place another piece of parchment or wax paper on top. Wrap top of pan with more plastic wrap.

Freeze overnight, or until ice cream is solid (6-7 hours).

About 30 minutes before removing the pan from the freezer, place wooden popsicle sticks in a bowl of water.

Remove pan from freezer and uncover. Flip ice cream onto a large cutting board or work surface.

Using a kitchen knife, slice lengthwise down the middle to create 2 equal rectangles. Make 3 slices widthwise across the pan to create 8 smaller rectangles. (Note: each rectangle should be ~2”x4”.)

Remove popsicle sticks from water and insert one into a short edge of each rectangle.

Return tray to the freezer for 1 hour to allow sticks to adhere to the ice cream bars.

Meanwhile, place chocolate chips and coconut oil in a metal bowl. Place over a gently simmering saucepan of water. (Note: Ensure that the bottom of the bowl does not touch the water in the saucepan.)

Heat, stirring occasionally, until mixture is well combined and smooth.

Fill tall drinking glass about ¾ with the melted chocolate mixture. (Note: A pint glass works well for this project.)

Dip each ice cream bar into the melted chocolate, refilling the dipping glass as needed.

Enjoy immediately, or wrap each bar in plastic wrap and store in the freezer.