Chill a loaf pan in the freezer. Chop cookies into bite-sized pieces and set some aside for topping.
Whip heavy cream in a stand mixer until stiff peaks form. In a separate bowl, combine sweetened condensed milk, vanilla, salt, and blue food coloring.
Gently fold whipped cream into the blue mixture until combined. Fold in cookie pieces, reserving some for topping.
Scoop the ice cream mixture into the chilled loaf pan, smooth the surface, and add remaining cookie pieces on top. Freeze for at least eight hours or overnight.
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Notes
Store in an airtight container in the freezer for up to two weeks. Allow to sit at room temperature for a few minutes before scooping.