With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.

In a separate bowl, stir together the sweetened condensed milk, cinnamon and brown sugar.

Then gently fold in the sweetened condensed milk mixture into the whipped cream with a spatular and spoon until thoroughly combined.

Then fold in 1 cup of the chopped snickerdoodle cookies.

Spread the mixture into a loaf pan, top with the remaining chopped cookies, cover and freeze for at least 4 hours until firm.