Place the heavy cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form (about 1 – 2 minutes). Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
In a separate bowl, mix together the sweetened condensed milk, Karo® Light Corn Syrup, milk, vanilla, and salt. Mix until well-combined.
Drizzle half of the milk mixture over the whipped cream, and gently fold together using a rubber spatula. Add the rest of the milk mixture, continuing to fold together until no streaks of milk remain and mixture is even and smooth.
Fold the chopped chocolate sandwich cookies into the mixture until well-incorporated.
Pour mixture into a 9″ round pan or 8″ square baking dish. Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.