Homemade cookies and cream ice cream is one of our family's favorite desserts, and you don't even need an ice cream maker to make it!
Place the cookies in a large storage bag, and seal it. Use a wooden spoon to crush the cookies into pieces.
Pour the heavy cream into a large bowl, and beat with a mixer on high to medium-high until peaks form. Mine took about 5 minutes, FYI.
Gently fold in the vanilla, sweetened condensed milk and crushed cookies until everything is well-incorporated.
Transfer to a freezer-safe dish, cover and freeze until set, about 8 hours. Hint: I usually make mine the night before we eat it.
You can make this without the vanilla, and it will still be great!
You can whip your cream with a stand mixer, hand mixer or even a blender. Careful not to over-whip it though, because it will turn into butter! Just beat it long enough until peaks start to form. With my hand-held mixer, it was about 5 minutes, FYI. It may be quicker than that in a blender.