In a large bowl, beat chilled heavy whipping cream on medium-high until stiff peaks form—think soft mountains that hold their shape. (Tip: chill your bowl in the freezer for 10 minutes first.)

Gently pour in the sweetened condensed milk, vanilla extract, and pinch of salt. Use a spatula to fold in, making sure not to deflate the whipped cream.

Sprinkle two-thirds of your crushed cookies into the mixture, folding them in with playful swirls. Leave some chunks for texture.

Spoon the creamy blend into a loaf pan or airtight container. Press down gently, smoothing the top, then scatter the remaining cookie pieces over the surface.

Cover the pan with plastic wrap or a lid and freeze for at least 4 hours—or overnight—for scoop-ready perfection. (Here’s the thing: if you’re in a hurry, pop it in the coldest part of your freezer and check in 3 hours.)

Let the pan sit at room temperature for 5 minutes before scooping—this makes it so much smoother. Use an ice cream scoop dipped in hot water for neat, round scoops.