In a large mixing bowl, whisk together the sweetened condensed milk, heavy cream, whole milk, vanilla extract, mint extract, and kosher salt until fully combined.

In a small bowl, mix the matcha powder with a couple of tablespoons of milk until smooth, then fold into the ice cream base.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20-30 minutes.

While churning, break the chocolate sandwich cookies into bite-sized pieces.

Five minutes before churning is complete, add the crushed cookies to the ice cream base and continue churning.

Transfer the churned ice cream into a freezer-safe container, press parchment paper onto the surface, and freeze for about 4 hours.