01Optional first step: Before whisking the heavy whipping cream in step 3, you may choose to chill the mixing bowl and whisk in the freezer for 10-15 minutes.
02In a food processor, add in the sandwich cookies and pulse until they become small pieces. Set aside.
03Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cold heavy whipping on high speed until stiff peaks form (5-8 minutes).
04Add in the Dulce de Leche, cream cheese, vanilla extract, and salt, and continue to whisk on high speed until it returns to stiff peaks. The mixture should be on the lighter, fluffier side with a golden-brown color from the Dulce de Leche.
05Using a spatula, fold in the chopped sandwich cookies.
06Spoon the mixture into a freezer safe container or a metal loaf pan covered with aluminum foil. If desired, top with more chopped cookies.
07Place the container in the freezer to firm for 3-4 hours for soft serve style ice cream. Freeze for 5-6 hours or overnight for firmer, ‘scoopable’ ice cream.