Add the yogurt, cream cheese, honey (or agave) and vanilla into a food processor and process until creamy, about 1 minute.

Scrape down the side of the bowl to make sure there are no lumps, then add half of the crushed Oreos and pulse 5-8 times, until the cookie bits are broken up and evenly distributed.

Fold in the remaining crushed Oreo cookies for extra texture.

Transfer it to an airtight freezer-safe container and freeze for a minimum 6 hours but preferably overnight. Store in the freezer for up to 2 weeks.