1. Prepare whipped cream: Whip the cream to firm peaks. Set aside.
2. Mix milk and vanilla: In a separate bowl, combine the sweetened condensed milk and vanilla extract, and stir well.
3. Fold cream into milk mixture: Gently fold the whipped cream into the milk mixture, working in batches and stirring gently so the cream doesn’t deflate.
4. Divide and color: Once combined, divide the mixture in half and color one half a soft pink color, and leave the other half white.
5. Add cookies and sprinkles: Divide the cookies and sprinkles between the two bowls, reserving a few spoonfuls of each to use as toppings. Gently fold the cookies and sprinkles into both bowls.
6. Fill storage container: Take a 6-cup storage container or loaf pan, and alternate adding scoops of white and pink cream into the container. Swirl a knife through the cream until the colors are mixed up in pretty swirls.
7. Finish and freeze: Sprinkle the top of the ice cream with the reserved sprinkles and cookie pieces. Freeze the container for 4-6 hours, until very firm.

Recipe courtesy of Sugar Hero.