Ingredients
1stickunsalted butter,softened
2tbspgranulated sugar
⅓cupbrown sugar,packed
2tbspmilk
1tspvanilla extract
1¼cupsall-purpose flour
¼tspkosher salt
1⅓cupsemisweet chocolate chips,divided
4cupshalf-and-half
14ozsweetened condensed milk,(1 can)
2tbspvanilla extract
36chocolate chip cookies
Preparation
In a bowl with a mixer or in a stand mixer, cream the butter, granulated sugar, and brown sugar until they are noticeably lighter in color and very fluffy.
Add in the milk and vanilla and mix for a couple of seconds. Then, add in the flour and salt.
Take a third of the cookie dough out of the bowl, then transfer it into a large microwave safe bowl.
Mix ⅓ cup of chocolate chips into the remaining dough.
Freeze the cookie dough in a sheet. Take out, then cut into small squares for adding into the ice cream.
Melt the cookie dough without the chocolate chips in the microwave on half power for 1 minute until it melts. Add in 4 cups of half and half, sweetened condensed milk, and vanilla. Mix well together until mostly combined.
Freeze in ice cream machine according to instructions.
Seconds before taking the ice cream out, add the chunks of the eggless cookie dough and ½ cup of chocolate chips into the machine. Top the ice cream with the remaining cookie dough and chocolate chips after transferring to a pan.
Freeze for 4 to 6 hours or overnight.
Sandwich ⅓ cup scoop of ice cream between two cookies. Serve, and enjoy!
