Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1/4 teaspoon salt (1.5 ml)
  • 1 cup (125g) all-purpose flour, heat-treated
  • 1/4 cup (60ml) milk
  • 1/2 cup (85g) mini chocolate chips
  • 2 cups (473ml) heavy cream
  • 1 cup (237ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/8 teaspoon salt (a pinch!)
  • 1 teaspoon pure vanilla extract (5 ml)

Instructions:

  1. Cream together butter and sugars.
  2. Beat in vanilla and salt.
  3. Gradually add heat-treated flour and milk until a dough forms.
  4. Fold in chocolate chips.
  5. Chill for at least 30 minutes.
  6. Roll into small balls (about 1/2 inch diameter) or break into bite-sized pieces. Place on parchment paper. Freeze for later use.
  7. Combine heavy cream, milk, sugar, and salt in a saucepan.
  8. Heat over medium heat, stirring constantly, until sugar is dissolved.
  9. Bring to a simmer, then immediately remove from heat.
  10. Whisk in vanilla extract.
  11. Allow to cool slightly, then chill in the refrigerator for at least 4 hours (or preferably overnight).
  12. Pour chilled ice cream base into your ice cream maker.
  13. Churn according to the manufacturer's instructions (usually 20-25 minutes).
  14. Once the ice cream is churned to a soft-serve consistency, gently fold in the frozen cookie dough pieces.
  15. Transfer the ice cream to an airtight container. Freeze for at least 2-3 hours to harden.