Add the cream to the bowl of your stand mixer and use the whisk attachment to whisk it on medium-low speed for up to 10 minutes, or until you have slightly firm frothy peaks forming. Do not over whip or it will separate and you'll be left with yummy, but not useable butter.

Transfer the condensed milk to a small mixing bowl. Add in the blue food coloring and stir until evenly incorporated. Continue adding food coloring ass needed until the desired blue hue is reached.

Add the colored milk into the whipped cream, stirring the mixture just until evenly incorporated and a uniform color-- Do not over mix.

Scoop the ice cream mixture into a regular sized metal loaf pan. Add in the cookies so they're evenly spaced out and use a knife or a spoon to gently press them down into the ice cream mixture. Use the back of said spoon, the knife, or even a spatula to spread the ice cream evenly out over top.

Cover the loaf pan tightly with plastic wrap or even a dish towel and place it in the freezer until the ice cream's frozen solid-- about 6 hours or up to overnight.

Scoop, serve and enjoy!