Place your double cream, condensed milk and vanilla extract into large bowl.

Using an electric mixer (I use my stand mixer but you could use an electric hand mixer) mix the ingredients together until all combined on a low speed.

Increase the speed of your mixer and continue to mix until it thickens quite a bit and is a little more stiff.

Crush your gluten free Oreos - either with a rolling pin or in a food processor. I do like to keep some of the bits a little chunky so don't blitz completely to dust!

Fold the gluten free Oreo crumbs into your ice cream.

Pour / spoon your ice cream into a 2lb loaf tin, smooth the top over and finish with some broken up gluten free Oreos on top.

Cover your tin with a lid or cling film and place in the freezer for a few hours until set frozen. My freezer took 3 hours so that as a minimum but you can of course leave it for days too!

When its frozen, remove from the freezer 5-10 mins before you want to eat it as it might be quite frozen! Make sure you check though as it could be the perfect texture and it might not need to.

Serve up in a gluten free cone or in a bowl. Optionally drizzle with chocolate sauce and add an extra gluten free Oreo on top for good measure! (Once frozen for more than 24 hours, you may need to remove it from the freezer 10 minutes before serving, giving it time to soften up a little.)

Enjoy!