Place a loaf pan and a large bowl (glass or metal) in the freezer to chill.
In a small saucepan, combine milk and sugar. Heat on low just until sugar dissolves (about 1 minute). It is not necessary to warm the milk. Chill the mixture in the refrigerator.
In the chilled bowl, beat whipping cream on high speed until stiff peaks form (similar to store-bought whipped cream consistency.)
Remove the chilled milk and sugar mixture from refrigerator and stir in vanilla extract. Fold half the milk into whipped cream until incorporated, then add the other half. Mixture should resemble melted ice cream.
Pour into the chilled loaf pan and cover with aluminum foil for about 2 hours.
After 2 hours, remove ice cream from the freezer, add half of the cookies, and stir or push cookies down into ice cream. Add the remaining cookies, stirring some in and leaving the rest on the top.
Re-cover with foil and freeze for another 4 hours or overnight is best. See notes below for how to store leftovers.
Use at least 2% milk. The fat is required for a creamy consistency.
Your ice cream should be smooth before pouring into a loaf pan. If there are any lumps, gently whisk until smooth.
Cool Whip can be substituted for the homemade whipped cream.
This recipe uses Oreo mint cookies, but any variety of mint cookies works.
Freezers vary. Before mixing in cookies, ice cream should be similar to soft serve, otherwise the cookies will all sink to the bottom.
For hard ice cream, freezing 6-8 hours is best.
The best way to store this Mint Ice Cream is to keep it in the loaf pan with plastic wrap pushed against the ice cream so ice crystals do not form. Then wrap a layer of aluminum foil around it all. It should keep for up to 1 month in the freezer.