1. IngredientsIce cream
    • 2 cups (480 ml) heavy cream, cold
    • 1 can (14 oz / 397 g) sweetened condensed milk
    • 1 tsp vanilla
    • ½ cup (85 g) mini chocolate chips
    Cookie dough
    • ½ cup (65 g) all-purpose flour
    • ¼ cup (55 g) butter, softened
    • ¼ cup (50 g) brown sugar
    • 1 tbsp milk
    • ¼ tsp vanilla
    • ⅓ cup (55 g) chocolate chips
    Method
    1. Heat-treat flour: Microwave flour for about 60–90 seconds, stirring halfway, until it reaches 165°F/74°C. Cool completely.
    2. Mix butter, brown sugar, milk and vanilla. Stir in cooled flour and chocolate chips.
    3. Roll the dough into small balls and chill.
    4. Whip cold heavy cream until stiff peaks form.
    5. Gently fold in condensed milk and vanilla.
    6. Fold in half the cookie-dough balls and chocolate chips.
    7. Pour into a container. Add remaining dough balls and chips on top.
    8. Cover and freeze 4–6 hours, preferably overnight.
    9. Let sit at room temperature 5–10 minutes before scooping.
    For the pictured look: Use a tall clear cup, layer the ice cream with extra mini chocolate chips, then pile a large scoop on top and sprinkle with more chips.