Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup
• Light brown sugar - ½ cup
• All-purpose flour - 1 cup
• Mini chocolate chips - ½ cup

Instructions

1. 1.

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and stir in the vanilla extract.

2. 2.

   Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. 3.

   In a medium bowl, cream together the unsalted butter and light brown sugar until smooth. Stir in the flour until well combined, then fold in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator.

4. 4.

   Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer's instructions.

5. 5.

   Just before the ice cream is finished churning, add in the chilled cookie dough pieces and churn until just combined.

6. 6.

   Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.

Nutritional Facts