Place a 9x5 " metal loaf pan in the freezer to chill.
Chop the cookies into small bite-sized pieces.
In a large bowl add the sweetened condensed milk, pure vanilla extract, pinch of salt, chopped cookies and sprinkles and stir to combine the ingredients.
In another large bowl, use a mixer to whip the cream to stiff peaks, do not to over-whip the cream.
Fold the whipped cream into the sweetened condensed milk mixture with a spatula.
Pour the ice cream mixture into the chilled baking pan. Use a spatula to smooth the top of the ice cream mixture.
Drop 6 tablespoons of the frosting on top of the cream mixture and use a knife to make a swirl pattern in the ice cream mixture. Sprinkle the top of the ice cream mixture with more rainbow sprinkles.
Cover and freeze the ice cream for 4–5 hours, until firm. Then scoop, serve, and enjoy!
Disclosure: This recipe is sponsored by Schär. The opinions are my own.
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