Ingredients:

  • 2 cups cold heavy whipping cream (min 36% milkfat)
  • 14 oz sweetened condensed milk, chilled
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 cups dark cocoa sandwich cookies, roughly chopped
  • 1/2 tsp espresso powder

Instructions:

  1. Place a stainless steel mixing bowl and whisk attachment in the freezer for 10 minutes to chill.
  2. In the chilled bowl, pour the 2 cups cold heavy whipping cream into your chilled bowl. Beat on medium high speed until stiff peaks form. This usually takes 3 to 4 minutes. You’ll know you’re there when you lift the beaters and the cream stands straight up without drooping.
  3. In a separate small bowl, whisk together the chilled condensed milk, 1 tbsp vanilla extract, 1/4 tsp salt, and 1/2 tsp espresso powder. Gently pour this mixture into the whipped cream.
  4. Using a large spatula, fold the two together until no white streaks remain. Use a 'cut and fold' motion to keep the air inside.
  5. Add 1.5 cups of the chopped cocoa cookies. If you like a more uniform color, crush some of the cookies into fine dust before adding. Fold gently.
  6. Pour the mixture into your 9x5 loaf pan. Top with the remaining 0.5 cups of cookie chunks. Press plastic wrap directly onto the surface of the cream. Freeze for 6 hours until firm to the touch.