Put a large metal bowl you will use for mixing into the refrigerator for 10 minutes.
Use a mixer and the cold metal bowl to beat the heavy cream. Start at a slow speed to not splatter everywhere, then gradually increase to the highest speed. Beat at the highest speed for about 3 minutes or until stiff peaks form.
Whisk in the sweetened and condensed milk, marshmallow fluff, vanilla extract, salt, and blue food coloring until well combined. If you need to add more food coloring to reach your desired color, feel free to do so.
Fold in the chopped Oreos and chocolate chip cookies.
Pour mixture into a 9x5 loaf pan to chill in the freezer overnight (or a minimum of 4-5 hours). Decorate with additional crushed cookies.
Scoop out with an ice cream scoop, plate, and enjoy.
Storage:Tightly cover this ice cream and keep it in the freezer for up to two months.Tips:
Feel free to use the off-brand cookie sandwiches or add your favorite type of Oreos as well. You can be creative and choose the peanut butter ones, double stuf, birthday cake, or whichever you prefer.
You can make your own whipped cream by whipping up cold heavy cream. A stand mixer is the quickest and easiest way to make the whipped cream, although you can also use a hand mixer.
You will know when you have formed your stiff peaks when you turn the whisk upside down and the peaks point straight up without collapsing.
You can add more or less food coloring to reach your desired color.
You can use a blender to crush up your cookies. Or you can place the cookies in a sealed sandwich bag and roll over them with a rolling pin.