1-First, start by making the ganache: heat the heavy cream until warm but not boiling, then pour it over the dark chocolate chips. Let it sit for 2-3 minutes, then stir until smooth and creamy before allowing it to thicken slightly.

2-Next, in a large bowl, whisk together the sweetened condensed milk, Dutch process cocoa powder, vanilla extract, and kosher salt. This creates a rich base for your ice cream.

3-Beat the cold heavy cream with a mixer on medium-high speed for about 2 minutes or until stiff peaks form, being careful not to overbeat to keep the texture light.

4-Gently fold the whipped cream into the condensed milk mixture using a spatula, ensuring the texture stays airy. Then, fold in the chopped chocolate sandwich cookies for added crunch.

5-Spread half of the ice cream mixture into a shallow 9×5 inch container and swirl in some ganache using a knife. Add the remaining ice cream, swirl in more ganache, and sprinkle extra crushed chocolate sandwich cookies on top for garnish.

6-Finally, cover the container and freeze for at least 6 hours or overnight. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly. This step-by-step approach ensures consistent results while adapting to the recipe’s details.