In a medium bowl, whisk together milk, cream, and granulated sugar. Continue whisking until sugar dissolves.

Whisk in vanilla extract and vodka, if using.

Add peanut butter and cocoa powder and whisk until smooth and creamy.

Cover bowl and refrigerate at least 12 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour chilled base into ice cream maker, with bowl frozen according to manufacturer’s instructions.

Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.

With ice cream maker still churning, add chopped Oreos a few tablespoons at a time, allowing mixture to churn between each addition.

Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.

Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.