Ingredients
Cookie dough pieces
- 1/4 cup unsalted butter, softened
- 3 tablespoons packed brown sugar, I use dark
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 1/3 cup all purpose flour
- pinch salt
- 1/3 cup mini chocolate chips
Ice cream
- 3 tablespoons unsalted butter
- 2 tablespoons packed brown sugar , I use dark
- 1 scant cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups chilled heavy whipping cream, straight from the fridge
- 1/3 cup mini chocolate chips
Instructions
Cookie dough
- Using a hand mixer or stand mixer, butter and sugars for 1 minute, until creamy and well combined. Beat in milk and vanilla extract. Add the flour and salt and mix until combined. Stir in chocolate chips.
- Place the cookie dough in the refrigerator to firm up while you prepare the ice cream.
Ice cream
- In a small saucepan, over medium-low heat, melt the butter. Cook the butter until it is light brown and smells nutty, stirring occasionally, and being careful not to let it burn. If you’ve never browned butter before, see this tutorial. Transfer the browned butter and all the browned bits into a medium-sized bowl and stir in 2 tablespoons dark brown sugar. Cool to room temperature, about 15 minutes or so.
- Once the butter has cooled, add the sweetened condensed milk and vanilla into the butter/brown sugar mixture and whisk until well combined.
- In a separate bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add half of the condensed milk mixture to the whipped cream and carefully fold it in. Add the remaining condensed mixture to the cream and fold it in. Fold in most of the chocolate chips, reserving a few to sprinkle on top, if desired.
- Transfer half of the ice cream into a freezer-safe container (I use a loaf pan). Top with half of the cookie dough, pinching it off into small bite sized pieces. Top with the remaining ice cream and then the remaining cookie dough pieces and reserved chocolate chips. Cover tightly and freeze overnight.
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