Line a 9-inch pie dish with the cookies (you might have to break one up to fill in the gaps) and set aside.
Pour heavy whipping cream into a mixing bowl and beat on high with a hand mixer, electric whisk, or standing mixer with the whisk attachment until stiff peaks begin to form, 2-3 minutes. (Make sure not to over-whip or you will end up with butter!)
Add sweetened condensed milk and fold in with a rubber spatula.
Add vanilla extract and mix well.
Add 3/4 cup of chocolate chips to ice cream mixture.
Pour the mixture over the cookie base in the pie pan. Spread evenly with a spatula.
Top with 1/4 cup of mini chocolate chips.
Freeze for at least 12 hours and enjoy!