No-Churn Sugar Cookie Dough Ice Cream

Cut or break cookie dough into 1/2-inch chunks and set aside. In a large bowl, whisk together condensed milk and vanilla extract. In the bowl of a stand mixer fitted with the whisk attachment, beat cream until stiff peaks form. Using a rubber spatula, fold whipped cream into condensed milk mixture. Set aside 1/4 of the cookie dough chunks. Gently fold in remaining cookie dough and sprinkles until evenly distributed. Transfer mixture to a freezer-safe container. Sprinkle remaining cookie dough over the surface, and press plastic wrap against the surface of the ice cream. Cover the container with a lid. Freeze until firm, at least 4 hours.