In a small bowl, combine your crushed Christmas cookies and festive sprinkles. Set aside.

In a large, chilled bowl, use an electric mixer to whip the cold heavy cream on high speed until stiff peaks form.

In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, and salt. Gently fold about 1 cup of the whipped cream into this mixture to lighten it. Then, pour this into the main bowl of whipped cream and fold gently until just combined, being careful not to deflate the cream.

Pour one-third of the ice cream base into a 9x5 inch loaf pan. Sprinkle with one-third of the cookie and sprinkle mixture. Repeat these layers two more times, ending with cookies and sprinkles on top.

Cover the pan tightly with plastic wrap, pressing it down to touch the surface of the ice cream. Freeze for a minimum of 6 hours, or overnight, until firm.