Place the chocolate sandwich cookies in a large zip-top bag and crush them into a mix of fine crumbs and small chunks using a rolling pin or the bottom of a heavy glass. Set aside.

In a large mixing bowl, using an electric hand mixer or a stand mixer with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes. Be careful not to over-whip, or it can become grainy.

In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until well combined.

Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain. The goal is to keep the mixture light and airy, so be gentle!

Add about three-quarters of the crushed cookies to the ice cream base and gently fold them in until evenly distributed.

Pour the ice cream mixture into a 9x5 inch loaf pan or a 2-quart freezer-safe container. Sprinkle the remaining crushed cookies over the top.

Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or preferably overnight, until firm enough to scoop. Enjoy your homemade treat!