Using a hand or stand mixer, whip your carton of whipping cream until it forms stiff peaks. This usually takes me about 4-5 minutes using my hand mixer on a high speed but will vary for each machine.

In a separate bowl combine the condensed milk with the vanilla and peppermint extract and stir until well combined. 

Remove the candy canes from any plastic wrapping and crush into small bits using a rolling pin. 

Add the whipped cream into the condensed milk and gently fold together using a spatula. Add the crushed candy cane into the mixture and lightly fold.

Pour mixture into a loaf pan or glass pan (anything works!) and cover with with a wrap. Place in the freezer for 6 hours or until frozen. 

Place 1 scoop of frozen ice cream on the bottom cookie and place the top cookie to flatten the ice cream between the two cookies. Roll the edges in crushed candy cane for an extra festive flare!