Cookie Dough Ice Cream

Preheat oven to 350°F. Spread flour onto a parchment-lined baking sheet and bake for 5 minutes. Cool completely.

Beat butter and sugars with a hand mixer until fluffy. Mix in milk and vanilla.

Add cooled flour a little bit at a time until incorporated and the dough reaches desired consistency. You may not need all of the flour. Fold in chocolate chips.

Place a large bowl in the freezer.

Line a 9×5 loaf pan with parchment paper. Place in the freezer.

Break the cookie dough into small pieces and set aside.

Whip heavy cream in a bowl on medium high until stiff peaks form.

Remove the bowl from the freezer and add sweetened condensed milk and vanilla. Whisk to combine.

Gently fold in the whipped cream. Fold in cookie dough and chocolate chips.

Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours or overnight.