Ingredients
Equipment
Method
Whip and combine
- Whip the heavy whipping cream in a large bowl until stiff peaks form, about 3-5 minutes, until it holds a peak that stands upright with a clean break.
- Whisk together the sweetened condensed milk and vanilla extract until smooth and fully blended, about 30-60 seconds.
- Gently fold the whipped cream into the condensed milk mixture until fully combined, using slow strokes so the mixture turns creamy and no streaks of white remain.
Add cookie chunks
- Fold in the chopped chocolate sandwich cookies, reserving a few for topping, until the cookie pieces are evenly distributed.
- Pour into a loaf pan, smooth the top, and scatter the reserved cookie pieces over the surface so you see dark cookie dots throughout.
Freeze
- Freeze for at least 6 hours, or until firm, so the ice cream is scoopable and holds its shape when pressed lightly.
Notes
For easiest scooping, chill the loaf pan first for faster set. Fold gently with a rubber spatula to avoid deflating the whipped cream. Store in an airtight container in the freezer for up to 2 weeks; freezer yes. For a dairy-free swap that still whips, use a high-fat coconut cream (chilled) in place of heavy whipping cream and keep the condensed-milk base as directed if you want to stay closer to the original texture.