No-Churn Cake Batter Ice Cream with Golden Oreos

To Make No-Churn Ice Cream:

1. Chop the cookies; set aside.
2. In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.
3. To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
4. Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.
5. Add the cookies, sprinkles, and gently fold them in to distribute evenly.
6. Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.

If Using an Ice Cream Maker:

1. If you are using an ice cream maker, steps 1, 2, 3 are the same. Skip steps 4 and 5. Instead, add 4 cups heavy cream to the sweetened condensed milk mixture, and stir to combine. Step 6 is the same. For step 7, follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning.