Pre-freeze the loaf pan or bowl that you will be freezing the ice cream in.
With a stand or electric mixer, whip the heavy cream in a large bowl until stiff peaks form.
In a separate large bowl, combine the condensed milk, mint extract, and the green gel food coloring until you get a shade of green that you want to use. I tend to use 2-4 drops for ice cream.
Gently add the whipped cream from the first bowl to the second bowl and stir until combined.
Drop the Oreos into a large zipper sealed baggie and crush them with a rolling pin until you have a crumb mixture.
Gently fold the cookie crumbles into the bowl of the cream mixture; save a handful of the crumbs for the top of the final ice cream.
Spread cookie cream mix into the loaf pan or bowl you had pre-freezing in the freezer and top with a handful of the remaining Oreo crumbs.
Cover the pan with a layer of saran wrap and on top of that cover with a layer of aluminum foil and store in the freezer for 5-6 hours before serving.