In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla, and a pinch of salt until the sugar dissolves and the mixture is smooth.

Cover the mixture and chill in the refrigerator for at least 4 hours or overnight — this helps develop the best texture.

If using an ice cream maker: pour the chilled base into the ice cream machine and churn according to manufacturer instructions until it’s thick and creamy.

Add roughly crushed cookies toward the end of the churning process so they spread evenly through the ice cream.

Once churned, transfer the ice cream to a freezer-safe container. Press a layer of cookie pieces into the top if you like extra cookie texture.

Seal with a lid and freeze for at least 2–4 hours until firm enough to scoop.

Serve in bowls or cones and enjoy!