Ingredients
Equipment
Method
Whip and combine
- Whip the heavy whipping cream in a large bowl until stiff peaks form, about 3 to 5 minutes, using a stand mixer on medium-high and stopping when peaks stand upright with no droop.
- Gently fold in the sweetened condensed milk and vanilla extract until fully combined, mixing only until no streaks remain to keep the mixture airy.
- Fold in most of the crushed chocolate sandwich cookies, leaving a few tablespoons for the top, so the ice cream stays speckled rather than fully dark.
Freeze
- Pour the mixture into a loaf pan and smooth the top with a spatula for an even surface.
- Sprinkle the reserved crushed cookies over the surface to create a visible cookie layer on top.
- Freeze for at least 6 hours, or until firm, before scooping to ensure clean scoops and a dense, no-churn texture.
Notes
Pro tip: fold slowly and stop as soon as the mixture looks uniform—overmixing deflates the whipped cream and makes the texture less creamy. Store covered in the freezer in an airtight container for up to 2 weeks. Freezing is yes; once thawed, it won’t refreeze with the same scoopable consistency. For a lighter option, use half-and-half instead of heavy cream, but expect a softer set and less pronounced richness.