Pour the heavy cream, powdered sugar, vanilla extract, and a pinch of salt into a jar or a large bowl.

Shake the jar vigorously, or whisk with a hand mixer, for 2–3 minutes until the mixture has doubled in size and becomes light and fluffy.

Crumble the edible cookie dough into the whipped mixture. Shake the jar again or gently fold in with a spatula until the cookie pieces are evenly distributed.

If using a bowl, transfer the mixture into a pint-sized freezer-safe container.

Place the jar or container in the freezer for 2–3 hours, until it reaches a soft-serve ice cream texture.

Enjoy immediately, or store in the freezer for up to two weeks.