Add and combine the sweetened condensed milk, meringue powder, and vanilla extract.

Using a standalone mixer with the whisk attachment attached or handheld mixer, beat the cold heavy cream on high speed until light and fluffy (3-4 minutes).

Add the heavy cream to the sweetened condensed milk mixture, and using a spatula, gently fold in the heavy cream until combined. Now add the edible cookie dough bites and mix using a spatula. Add a few cookies dough bites to the top of the mixture and cover the ice cream tightly with air wrap. Freeze the cookie dough ice cream for 24 hours before serving.