Loaded No-Churn Monster Cookie Ice Cream recipe

0 Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed for about 2 to 3 minutes, until soft peaks form. You’ll know it’s ready when you lift the beaters and the cream holds its shape but the tip gently folds over.
1 In the same bowl, add the sweetened condensed milk, vanilla extract, salt, and 2 drops of blue gel food coloring. Mix on low speed just until combined. Check the color, then add 1 to 2 more drops if needed until you get a bright Cookie Monster blue. Mix just until evenly colored.
2 Add the crushed Oreos, chopped chocolate chip cookies, and mini chocolate chips. Use a spatula to gently fold everything in until evenly distributed. Do not use the mixer for this step so the cookies stay chunky.
3 Transfer the mixture into a loaf pan or freezer-safe airtight container. Smooth the top with a spatula. For extra protection against ice crystals, press a piece of plastic wrap directly onto the surface before covering.
4 Freeze for at least 6 hours for scoopable ice cream. If you want a softer, creamier texture, check it at 4 hours. Let it sit at room temperature for 5 minutes before scooping if it’s too firm.