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Line a loaf pan with plastic wrap.
Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form. Be careful not to overwhip (you’ll get butter).
Stir in the condensed milk, vanilla, and salt, mixing until no streaks remain.
Break up the cookies and stir them into the mixture. Make them whatever size you want, big or small (I kept a few whole).
Transfer the mixture to the loaf pan, smoothing out the top with the back of a spoon or spatula.
Top the ice cream with more cookies (so you know what’s inside) then cover the top with plastic wrap.
Freeze for 6-8 hours, or overnight. The ice cream should be scoopable and ready to enjoy.