Instead of gobbling up a box of cookies and then of tracking down a Girl Scout to buy more (it’s a vicious cycle-I know)... I can enjoy little bites of Samoa cookies for weeks with this recipe!
Using your standing or handheld mixer, whip 2 cups of heavy cream until super stiff peaks form. I allowed the cream to whip on high to really get thick stiff peaks. We are going to use the same principle used in our Classic Whipped Cream recipe, so if you need a little refresher, click here.
Next, grind up the chocolate chips. Then give your cookies a rough chop. Make your bites as big or as little as you’d like. I chopped each cookie 4-5 times for this recipe.
In a large container or bowl, add the condensed milk, chopped cookies, and ground chocolate chips. Mix until fully combined.
Once the ingredients are combined, fold in the whipped cream. Stir and fold until completely mixed together.
Freeze for 24 hours. Enjoy with toasted coconut shavings, ground hazelnuts, chocolate- or all three!