Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla bean paste
  • 1/4 tsp salt

Instructions:

  1. Spread the flour on a baking sheet. Bake at 350°F (175°C) for 5 minutes or microwave in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C).
  2. Cream together the softened butter and brown sugar until pale and fluffy. Beat in the vanilla and salt, then slowly fold in the heat-treated flour and mini chocolate chips.
  3. Roll the dough into tiny, pea-sized balls and freeze them on a tray for 30 minutes.
  4. In a large bowl, whisk the granulated sugar and salt into the whole milk until the sugar is completely dissolved. Stir in the heavy cream and vanilla bean paste.
  5. Pour the base into your ice cream maker and churn according to the manufacturer's directions (usually 20–25 minutes) until it reaches a soft-serve consistency.
  6. In the final 2 minutes of churning, drop in the frozen cookie dough balls and chocolate chips for a perfectly even distribution.