Start by pouring 2 cups of heavy whipping cream into a large mixing bowl. Using a whisk or an electric hand mixer, beat the cream until soft peaks form. This should take about 3–4 minutes on medium speed. Be careful not to overwhip, as it can turn into butter instead of a fluffy cream base.

Once the cream is whipped, gently fold in 1 can (14 ounces) of sweetened condensed milk and 2 teaspoons of vanilla extract. Use a spatula and mix slowly to keep the air in the whipped cream, which helps create a light and creamy texture. Avoid stirring too hard, as this can cause the mixture to become dense.

For that signature blue look, add a few drops of blue food coloring to the mixture. Stir gently until the color is evenly distributed, adjusting the amount until you reach your desired shade. A little goes a long way, so start with a small amount and add more if needed. You can also experiment with different shades by mixing in other colors.

Crush about 10 Oreo cookies and ½ cup of chocolate chip cookies into small chunks. Gently fold them into the ice cream mixture, making sure not to overmix so the cookie pieces stay crunchy. If you love extra texture, add some chocolate chips or white chocolate chunks for an even richer flavor.

Pour the prepared mixture into a freezer-safe container, spreading it evenly with a spatula. To prevent ice crystals from forming, press a layer of plastic wrap directly onto the surface before sealing the container with a lid. Freeze for at least 4–6 hours or overnight until firm.

If you don’t have an ice cream maker, simply place the bowl in the freezer and stir the mixture every 30 minutes for about 2–3 hours. This helps incorporate air and prevents ice crystals from forming, resulting in a creamy texture. Once fully frozen, scoop and enjoy your homemade blue cookie ice cream!