In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.

Fold in the sweetened condensed milk until well blended.

Gently fold in most of the Oreo pieces, saving a few for the top, for looks.

Using a 2 quart container, pour ⅓ of the ice cream mixture. Drizzle with the hot fudge. Pour another ⅓ of the ice cream mixture; drizzle with hot fudge. Pour the last ⅓ of the ice cream mixture. Drizzle with hot fudge, and swirl with a knife. Top with remaining Oreo pieces.

Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.