Step 1

Cream together your butter and sugars until mixed and light.

Step 2

Add in your vanilla and milk and stir to combine.

Step 3

Add in your salt and flour until all combined. Start with 3/4 cup and add additional flour by the 1/2 TBS if needed to get mixture a little drier.

Step 4

Spread your cookie dough out on a piece of waxed paper in a thin layer.

Step 5

Place in freezer for about 30 minutes.

Step 6

Remove from freezer and chop into small squares.

Step 7

In a large bowl combine your condensed milk and your vanilla extract.

Step 8

Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.

Step 9

Fold your whipped cream into your sweetened condensed milk.

Step 10

Pour about 1/3 of your ice cream mixture into your 9x5 inch pan.

Step 11

Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.

Step 12

Sprinkle with about 2 TBS of your mini chocolate chips, and swirl those throughout too.

Step 13

Repeat with another 1/3 of ice cream, 1/3 of cookie dough and 2 TBS chocolate chips.

Step 14

Repeat with final layer.

Step 15

Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.