Pour heavy cream into a large bowl, or bowl of a stand mixer (using wire whip attachment), and whip on high for about 3 minutes, until stiff peaks form.
Add sweetened condensed milk and vanilla. Whip on high for an additional minute.
Add crushed cookies and whip on low for 10-20 seconds.
Add mixture to a loaf pan, or freezer safe bowl.
Cover, and chill for 8 hours, or overnight.
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Notes
Use Quality Ingredients. With so few ingredients, the flavor and texture of each ingredient stands out. Therefore, I recommend using the highest quality ingredients that you can find, like pure vanilla extract instead of imitation vanilla. See the Ingredient Notes section above in the blog post for more detail on each ingredient.
Don't Under Whip or Over Whip the Heavy Whipping Cream. Be sure to whip the heavy cream just until you get stiff peaks and then stop the mixer, and then only a minute more after you add the vanilla.
Wait 5 to 10 Minutes Before Serving. Often when pulling the ice cream out of the freezer it may be very hard to scoop out. No worries, just let it sit for 5 or 10 minutes to soften up and then serve. Just don't let it sit out too long or it will melt too much.