Step 1

Using a hand mixer or stand mixer, butter and sugars for 1 minute, until creamy and well combined. Beat in milk and vanilla extract. Add the flour and salt and mix until combined. Stir in chocolate chips.

Step 2

Place the cookie dough in the refrigerator to firm up while you prepare the ice cream.

Step 3

In a small saucepan, over medium-low heat, melt the butter. Cook the butter until it is light brown and smells nutty, stirring occasionally, and being careful not to let it burn. If you've never browned butter before, see this tutorial. Transfer the browned butter (and the browned bits) into a medium-sized bowl and cool to room temperature (about 15 minutes or so).

Step 4

Once the butter has cooled, add the sweetened condensed milk, brown sugar, and vanilla to the butter. Whisk until well combined.

Step 5

In a separate bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add half of the browned butter mixture to the whipped cream and carefully fold it in. Add the remaining browned butter mixture to the cream and fold it in. Fold in most of the chocolate chips, reserving a few to sprinkle on top, if desired.

Step 6

Transfer half of the ice cream into a freezer-safe container (I use a loaf pan). Top with half of the cookie dough (pinching it off into small bite sized pieces). Top with the remaining ice cream and then the remaining cookie dough pieces and reserved chocolate chips. Cover tightly and refrigerate overnight.