In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the Oreos along with ¾ cup of the melted peanut butter sand fold until fully incorporated.
Immediately pour mixture into a 9×5 loaf pan (or small metal bowl), swirl the remaining peanut butter atop the mixture and freeze for 6-8 hours.
To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl.