Place the candy and milk in a food processor or blender and pulse until the candy is broken down and mostly dissolved into the milk.
Whisk together the cream, sugar, vanilla, peppermint extract, and salt. Add the milk and peppermint candy mixture. Pour into your ice cream maker and process according to the manufacturer's instructions.
Transfer a third of the churned ice cream to an airtight freezer container. Sprinkle with candy cane pieces and drizzle with chocolate sauce, if desired. Sprinkle with chopped peppermint bark. Repeat the layers two more times.
Serve immediately for soft serve ice cream or freeze until firm.
Notes
My first choice cookie for this recipe is Trader Joe's seasonal candy cane Joe Joe's. Anytime I can get my hands on them, I toss a few boxes in the freezer, so I can use them (and snack on them) throughout the year.However, if the candy cane cookies are unavailable, traditional flavor or chocolate Oreos will both work well with this ice cream.