Begin by placing one 14 ounce can of sweetened condensed milk into a blender. Add 2 pints (4 cups) heavy whipping cream to the blender. Turn the blender on low, gradually increasing the speed to high. Mix on high for 15-20 seconds.
You want the ice cream mixture to have the consistency of a thick yogurt (nothing thin, loose, or runny). If the mixture appears too loose, mix on high for another 10 seconds. Check the consistency. Continue mixing in 10 second intervals until the desired consistency is achieved. You do not want to over-blend the mixture – you’ll make butter, and that will be a great big giant no-no.
Pour the mixture into a large, 2.5 quart bowl.
Crush 18 gluten free vanilla creme cookies and fold them into my mixture.
Stir in 2 tablespoons of gluten free rainbow sprinkles.
Seal the bowl with a tight fitting lid and pop it into the freezer. The ice cream should freeze overnight. At a minimum, I would allow at least 5 hours for your ice cream to thoroughly chill.