Step 1

Spread the flour on a cookie sheet and bake for five minutes at 350 degrees. Allow to cool completely.

Step 2

In a large bowl using a handheld mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and white sugar together on medium speed until light and creamy.

Step 3

Add the milk and vanilla. Mix until combined. Add the flour and salt all at once and slowly mix until everything is moist. Fold in 1/2 cup chocolate chips until combined. Place dough in freezer while making ice cream so that it firms up.

Step 4

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream on high speed until stiff peaks form, about 3 minutes.

Step 5

Mix together the condensed milk and vanilla in a large bowl. GENTLY fold in the whipped cream until fully combined. Pour 1/3 of the ice cream mixture into a 9x13 baking pan. Sprinkle 1/3 of the remaining chocolate chips on top.

Step 6

Remove cookie dough from freezer and drop small chunks on top of ice cream. Warm fudge in the microwave for about 20-30 seconds. Drizzle some of the warm fudge on top.

Step 7

Pour another ⅓ of the ice cream mixture; sprinkle with 1/2 of the remaining chocolate chips and chunks of cookie dough, drizzle with fudge.

Step 8

Pour the last of the ice cream mixture into the pan. Sprinkle the last of chocolate chips and chunks of cookie dough on top. Drizzle last of the fudge on top.

Step 9

Take a butter knife and make a horizontal swirl through the pan. Freeze for at least 6 hours or overnight.