1
: Place sweetened condensed milk and evaporated milk in refrigerator until very cold.
2
: With electric mixer on high speed, beat evaporated and sweetened condensed milks together for 3 -5 minutes or until light and fluffy.
3
: Beat whipping cream until stiff peaks form. Gently stir into sweetened condensed and evaporated milk mixture.
4
: Pour into 9” x 13” (23 x 33 cm) pan and freeze until thickened, 1 – 2 hours.
5
: Place cream filled cookies in food processor and pulse until coarsely chopped. You should have about 1 cup/250 mL cookie crumbles.
6
: Combine chocolate baking crumbs and butter. Press into bottom of non-stick 9” (23 cm) springform pan.
7
: Fold sandwich cookie crumbles into thickened ice cream. Pour into springform pan.
8
: Freeze until firm.