Directions

1. Microwave the cream cheese for 10 seconds in a large microwave-safe bowl. Combine the sugar and vanilla extract in a mixing bowl and whisk or scrape together until the mixture resembles frosting, about 60 seconds.
2. Slowly whisk in the heavy cream and milk until smooth and the sugar has dissolved.
3. Pour the base into an empty CREAMi Pint. Place storage lid on the Pint and freeze for 24 hours.
4. Remove the Pint from the freezer and remove the lid from the Pint. Place the Pint in the outer bowl, install Creamerizer Paddle onto the outer bowl lid, and lock the lid assembly on the outer bowl. Select ICE CREAM.
5. With a spoon, create a 11/2-inch wide hole that reaches the bottom of the Pint. During this process, it's okay for your treat to go above the max fill line. Add the broken chocolate sandwich cookies to the hole and process again using the MIX-IN program.
6. When processing is complete, remove the ice cream from the Pint and serve immediately.