7 ounces cookie crumbs, homemade or store-bought, traditional or gluten-free, see note lightly toasted1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, or more to taste1/2 ounce vanilla extract , or other extracts to tasteCombine the cookie crumbs with melted butter and a pinch of salt in a medium bowl, folding with a flexible spatula until the crumbs are fully moistened.
When the mixture reaches 172°F, transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy, stiff, and thick, about 5 minutes, although the timing will vary depending on the power of a given stand mixer. With an open balloon whisk or flexible spatula, gently combine the whipped cream and meringue, working carefully but thoroughly to ensure the mixture is well combined, but not deflated. Taste and season with additional salt and/or extract as needed. If you like, gently fold in chocolate or rainbow sprinkles to taste , working briefly to avoid overmixing the"ice cream."
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