Homemade Cookies and Cream Chocolate Ice Cream (no eggs)

Makes 5 quarts
INGREDIENTS

2 cups cocoa
1 cup brown sugar
1 1/3 cup white sugar
3 cups whole milk, very cold
6 1/2 cups heavy cream, very cold
1/4 cup vanilla
30 crumbled Oreos

DIRECTIONS
(for use with a White Mountain Appalachian Series Ice Cream Maker)

1. Prep your wooden bucket by filling it 1/2 full with tap water and allowing it to sit for 60 minutes before use. Then discard the water and the bucket is ready to go. 
2. In a chilled bowl, combine cocoa and both sugars, whisking to combine well. I use my hand mixer with the whisk attachment. Add milk and whisk until sugars are dissolved. Whisk in heavy cream and vanilla. 
3. Pour mixture into the canister. 
4. Fill your wooden bucket with ice to the top of the canister. Plug in cord and run your motor for about 2 minutes so that the canister chills evenly. Add 2 cups rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups rock salt.
5. Churn ice cream mix 20-25 minutes or until it becomes the consistency of soft ice cream. 
6. Add crumbled Oreos to the mixture during the last 5-10 minutes for mixing.