Line a loaf pan with parchment paper or plastic wrap and set aside.

Place the heavy whipping cream in a large mixing bowl. Using a hand mixer or stand mixer, whip until stiff peaks form, being careful not to overmix.

Add the sweetened condensed milk, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the whipped cream and gently combine until the spices are evenly distributed.

Add the crushed cookies to the ice cream mixture and gently fold them in.

Transfer the ice cream mixture into a loaf pan or a freezer-safe container and smooth the top with a spatula.

Tightly cover the container with plastic wrap or a lid and place in the freezer for a minimum of 6 hours or until it is firm.

Garnish with additional crushed cookies and or chopped gumdrops before serving, if desired.