Instructions: In large bowl, beat egg yolks; stir in sweetened condensed milk, water and vanilla. Fold in cookie and whipped cream. Pour into aluminum foil lined 9 x 5-inch loaf pan or other 2-quart container. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.

*NOTE: Do not use whipped topping.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.