To start, in a large mixing bowl, mix together the sweetened condensed milk, vanilla, and sea salt. Set aside.
Next, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy cream on high until firm peaks form.
Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream.
Fold together gently until nice & smooth.
Next, add in the chopped cake or cookies. I used cake. I already had it frozen in my freezer and I just thawed the cake on the counter for a few hours! Then, I chopped it up and added it right into the cream mixture with the icing and all.
Fold the cake in with a rubber spatula. Pour the mixture into a freezer-safe container. I love these containers (they are 32oz each) and mine filled up 1½ containers. The ice cream yields about 48oz of ice cream.
Store in the freezer for 8-10 hours or overnight until completely frozen. Enjoy!