Place the bowl and whisk attachment of a mixer in the freezer for about 15 minutes to chill.
Pour sweetened condensed milk in a separate bowl. Whisk in the vanilla extract and salt, until thoroughly combined. Set aside.
Place
cookies into a plastic bag. Press down to remove air and seal bag. Roll
and smack with a rolling pin, until cookies are broken into desired
size pieces. Set aside.
Remove
whisk and bowl from freezer. Pour heavy cream into chilled bowl and
beat until stiff peaks form. Scrape down the sides, as necessary
Using
a wire whisk, gently fold about 1/3 of the whipped cream into the
sweetened condensed milk mixture and mix thoroughly. Add the remaining
whipped cream and using a rubber spatula fold until well combined. Do
not stir. Folding keeps the whipped cream light and fluffy. Dump in the
cookies pieces and fold gently until evenly distributed.
Pour
the cookies and cream ice cream mixture into one or two freezer safe
containers and spread evenly with a spatula. Place a piece of plastic
wrap that is larger than the top of the container directly on top of
the ice cream. Cover the container with a lid and freeze for at least 6
hours or overnight, until mixture is firm.