Whip heavy cream with a hand mixer for 5 minutes until stiff peaks form.

Gently fold in the whipped cream little at a time with the condensed milk.

Transfer the ice-cream in a container and freeze overnight.

Next day remove the ice-cream from freezer and let it come to room temperature. Beat it with hand mixer for about 5 minutes. Once smooth swirl in crushed cookies and chocolate chips.

Cover and freeze for 6 hours.

Enjoy !!!