Instructions
• Crush cookies in zip lock bag
• Set aside ½ cup for the ice cream
• Mix remaining crushed cookies with melted butter
• Spread half of the butter + cookie crumb mixture onto the bottom of a parchment-lined 8×8 pan and press down to make a compact layer of cookie on the bottom of the pan
• Whip heavy cream and vanilla to soft peaks with hand mixer
• Fold-in condensed milk
• Fold-in 1/2 cup of crushed cookies
• Spread ice cream in an even layer over the cookie base layer. Freeze for 2-3 hours to set the ice cream
• Add remaining butter + crushed cookie mixture to the top and press down lightly to form top layer
• Freeze for 8 hours to overnight
• Remove from pan and cut into slices
• TIP: Dip your knife into hot water in between cuts for easier cutting
