No Churn Rhubarb Cookie Crumb Ice Cream

Before you start anything at all, take the bowl you intend to use to beat the whipping cream in, and place it in your freezer. An ice-cold bowl will help to make whipping the cream faster and easier.
Pour the cold whipping cream into the chilled mixing bowl. Using a handheld mixer or stand mixer, beat the cream until it forms stiff peaks. At this point, add food colouring to tint the ice cream if desired. Also, add the vanilla extract. Beat into the whipped cream.
Next, while still beating, pour the canned sweetened condensed milk into the bowl in a steady, slow stream. Don’t empty the contents of the can in and then beat. The whipped cream will lose its fluffiness. Slow and steady wins the race. When no more pours out of the can, scrape the rest out with a spatula. You’ll want to use every drop!
Finally, add the crumbled cookies and use a spatula to fold them into the whipped cream mixture. (Reserve 1/4 cup of the crumbs for a topping. This is for presentation only and is completely optional.)
Once done, transfer half of the ice cream mixture to a freezer-safe bowl or container. Top with half of the rhubarb compote. Transfer in the remaining ice cream mixture and once again, follow that up with the remaining compote
Use a chopstick or the handle of a thin wooden spoon to swirl the compote into the ice cream. Top with any remaining cookie crumbs.
Cover and freeze for 4-6 hours or until firm.