Line a loaf pan with parchment paper, ensuring it hangs over the sides for easy lifting.

In a medium bowl, whisk sweetened condensed milk, vanilla extract, and sea salt until smooth, about 1-2 minutes.

In a separate bowl, whip heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes.

Gently fold whipped cream into the sweetened condensed milk mixture until no streaks remain.

Stir in coarsely crushed chocolate sandwich cookies until evenly distributed.

Pour mixture into the prepared loaf pan. Cover tightly and freeze for at least 6 hours, preferably overnight.

Once frozen, let sit for a few minutes before scooping. Serve in chilled bowls or cones, optionally topped with more cookies or chocolate sauce.