Prepare the Oreos: Place 20 Oreo cookies in a zip-top bag and crush them with a rolling pin until you have coarse crumbs (some larger pieces are fine for texture). Alternatively, pulse in a food processor for finer crumbs. Set aside.

Whip the Cream: In a chilled large mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Avoid overbeating to prevent a grainy texture.

Mix the Base: In a separate bowl, combine the sweetened condensed milk, vanilla extract, granulated sugar (if using), and espresso powder (if using). Stir until smooth.

Combine Mixtures: Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula. Work slowly to maintain the whipped cream’s airy texture.

Add Oreos: Fold in 1.5 cups of crushed Oreos, reserving 1/2 cup for topping. Stir gently to distribute the crumbs evenly without deflating the mixture.

Transfer to Container: Pour the mixture into a freezer-safe container, spreading it evenly. Sprinkle the reserved 1/2 cup of Oreo crumbs on top for extra crunch.

Freeze: Cover the container with plastic wrap or a lid, ensuring the wrap touches the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm.

Serve: Let the ice cream sit at room temperature for 5 minutes for easier scooping. Serve in bowls or cones, garnished with extra Oreo pieces or a drizzle of chocolate syrup, if desired.