In a large mixing bowl or high-powered blender, combine 2 cups of very cold organic heavy cream, 1 can of sweetened condensed milk, 2 teaspoons of vanilla extract, and ¼ cup of almond milk. Blend or whip until the mixture is smooth and thickened.

Carefully pour the ice cream mixture into a 9x5 loaf pan, ensuring it fills evenly. Use a spatula to smooth the top.

Drizzle half of the salted caramel sauce over the top of the ice cream mixture. Using a knife or toothpick, gently swirl the caramel into the base.

Fold in the crushed Oreo cookies, ensuring they are well distributed throughout the mixture.

After adding the Oreos, pour the remaining salted caramel sauce over the top and sprinkle with additional crushed Oreos.

Cover the loaf pan tightly with foil or plastic wrap, and place it in the freezer. Let it freeze for a minimum of 6 hours, or overnight for the best results.

Before serving, remove it from the freezer and let it sit at room temperature for about 5-10 minutes to soften.