Make the cookie crust:

Finely crush the Oreos and stir in melted butter, mix until evenly combined.

Press the Oreo butter mixture into the parchment lined pan and freeze for 15 minutes.

Cut off one end of the vanilla bean before cutting it lengthwise, making sure to only split one side.

Set the tiny black seeds aside and discard the rest of the bean.

Make the vanilla Ice Cream:

In a medium bowl combine the sweetened condensed milk, vanilla extract, vanilla bean, and sea salt.

In another medium bowl, whip the cold cream until stiff peaks form and fold half of the whipped cream into the milk mixture, gently combine.

Fold the milk mixture into the remaining whipped cream.

Make the chocolate Ice Cream:

In a medium bowl combine sweetened condensed milk, dark cocoa powder, brownie mix, vanilla extract, and sea salt.

Repeat steps 11 and 12 with the chocolate mixture.

Make the Cookie Topping:

Crush the chocolate and golden Oreos until just combined.

Sprinkle the cookie crumbles over the semi-set chocolate layer and freeze overnight.

Cut into squares and enjoy!