Pull ice cream from the freezer and let it sit for 2 to 3 minutes to soften slightly.

Separate the filling from the cookie wafers on a clean surface if desired for larger chunks, or keep cookies whole for finer texture.

Scoop 2 cups of softened vanilla ice cream into the blender.

Add 1/2 cup of cold whole milk around the ice cream in the blender.

Add 1/2 teaspoon vanilla extract and taste; if your ice cream is mild, add 1 tablespoon sugar.

Blend on high for 30 to 45 seconds until smooth, scraping down the sides halfway through if needed.

Add cookies and pulse on high for 10 to 15 seconds, using short bursts to achieve desired chunk size.

Check consistency: if too thick, add 2 to 3 tablespoons of milk and blend briefly; if too thin, add another small scoop of ice cream and pulse to combine.

Pour into two tall glasses, top with whipped cream and extra cookie pieces, insert straws, and serve immediately.