In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.

Add cocoa powder and peanut butter and whisk until smooth and creamy. You may find it helpful to use an electric mixer.

Stir in vanilla extract and vodka (if using).

Transfer to the refrigerator to chil, at least 2 hours, or overnight.

While ice cream mixture is chilling, chop or crush Oreo cookies into small pieces. Set aside.

Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)

Churn until thickened, about 15 minutes.

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 mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.