Line a large pyrex glass container with parchment paper. Set aside.
In the bowl of your standing mixer, add in heavy whipping cream and with the whisk attachment (looks like a balloon), mix on level 4 or 6 (or medium) for about 2 minutes or until soft peaks form. The whipping cream should be able to stay on your spatula when you touch the cream, but will not be stiff.
Add in the vanilla and salt and mix again on level 4 or 6 (or medium) for another 2 minutes until the peaks are a little stiffer.
Add in the coffee and mix for just a few seconds on low.
Add in sweetened condensed milk and most of the chopped Oreos, reserving ¼ cup and the whole Oreos.
Gently fold into the whipped cream mixture. Do not over mix.
Carefully pour half of the ice cream mixture into the glass container and then top with whole Oreos.
Pour in the other half of the ice cream and then top with reserved chopped Oreos.
Cover lightly with foil and then freeze for 12 hours or until firm.
Once you dig into the ice cream the first time, you can cover completely with the pyrex cover. The ice cream is good in your freezer for a few months, but hopefully it won’t last that long 😄