Begin by boiling one tablespoon of water, then mix it with the espresso powder in a small bowl until fully dissolved.

In a separate mixing bowl, pour in the sweetened condensed milk. Gradually mix in the dissolved coffee mixture until thoroughly combined.

Using a stand mixer or electric hand mixer, whisk the double cream, vanilla extract, and fine salt until soft peaks form, about 3 to 5 minutes.

Gently fold in three-quarters of the crushed Oreos, using a spatula to ensure well-distributed cookies without deflating the cream.

Scoop the mixture into a freezer-safe container, smooth the top, sprinkle remaining crushed Oreos and freeze for at least 4 to 6 hours or overnight.