Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup sugar
3. 1 tsp pure vanilla bean paste or vanilla extract
4. ¼ tsp salt

Cookies:

1. 12–15 chocolate sandwich cookies (such as Oreos), crushed into chunks
2. Optional: ½ cup chocolate fudge sauce for extra indulgence

Prepare the Ice Cream Base:

1. In a mixing bowl, whisk together the cream base, sugar, vanilla bean paste (or extract), and salt until fully combined.
2. Cover and chill for at least 4 hours or overnight for the smoothest texture.

Churn the Ice Cream:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. When the ice cream reaches a soft-serve consistency, turn off the machine and remove the dasher.

Add the Cookies:

1. Gently fold in the crushed cookies, making sure they are evenly distributed without breaking them down too much.
2. If using, swirl in chocolate fudge sauce for an extra layer of richness.

Freeze & Enjoy:

1. Transfer the ice cream to a container, layering extra cookie pieces on top for texture.
2. Cover and freeze for 6–8 hours or overnight for a firm, scoopable texture.
3. Serve in a cone, bowl, or as part of an ice cream sandwich for the ultimate artisan Cookies 'N Cream experience!