Whisk the whole milk, granulated sugar, and sea salt in a large bowl until the sugar is completely dissolved.

Stir in the heavy cream and vanilla extract until the mixture is homogenous.

Cover and refrigerate the base for at least 2 hours or until very cold.

Pour the chilled base into an ice cream maker and churn for 20 to 25 minutes.

Add the crushed cookies during the final 2 minutes of churning.

Transfer to a pre-chilled container and freeze for at least 4 hours until firm.