1. In a large mixing bowl, use a hand mixer or stand mixer to whip the cold heavy cream on medium-high speed until soft peaks form. This will take about 2-3 minutes.
2. Slowly pour in the sweetened condensed milk and vanilla paste into the whipped cream. Gently fold them in with a spatula until fully combined, being careful not to deflate the whipped cream.
3. Fold in the crushed chocolate chip cookies, ensuring they're evenly distributed throughout the ice cream mixture, feel free to add more cookies!
4. Transfer the ice cream mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula. Top with more crushed cookies.
5. Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until the ice cream is firm.
6. Once frozen, scoop out the creamy, delicious ice cream and enjoy! Store any leftover ice cream in an airtight container in the freezer for up to 1-2 weeks.
Recipe: @sizzlewithgaby
Photography: @sizzlewithgaby
