I started by whipping the heavy cream in a large bowl until soft peaks formed. This took about 3–4 minutes. Be careful not to overwhip—it should be fluffy, not stiff like butter.

Next, I gently folded in the sweetened condensed milk and vanilla extract. Folding slowly helps keep the mixture light and airy, which is what makes the ice cream so smooth.

This step made me smile! I stirred in a few drops of blue gel food coloring until it looked like the perfect Cookie Monster shade. A little goes a long way, so add slowly.

I crushed Oreos and chopped chocolate chip cookies into chunky bits, then folded them in. Keeping the pieces large makes every bite crunchy and fun.

Finally, I poured the mixture into a freezer-safe container, smoothed the top, and pressed plastic wrap directly onto the surface. After freezing for 4–6 hours, it was ready to scoop!