Into a sandwich bag, add the Oreo cookies and use a rolling pin to crush them.

Just before the ice cream is ready, add the crushed cookies and churn to incorporate them.

Work quickly to scoop the ice cream into 8 silicone popsicle moulds. Use a palette knife to completely smooth the top and freeze for 6 hours or overnight.

In a medium bowl, combine the milk chocolate, cocoa butter, and cocoa nibs. Place the bowl over a pan of gently simmering water. Stir constantly until everything has melted, then remove the bowl from the pan.

Allow the chocolate mixture to cool to about 104°F/40°C and then pour it into a tall, thin glass. You want a glass that’s deep enough so you can dunk the entire popsicle in.

Pop the popsicles out of the mould and work quickly to dunk them into the chocolate coating. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place it on a baking tray lined with a silicone mat.

Place the popsicles back in the freeze until ready to use or serve immediately.