Cookie Dough Ice Cream: Freezer-Friendly

Instructions:

1. Preheat oven to 350°F (175°C). Spread all-purpose flour on a baking sheet and bake for 5-7 minutes, stirring halfway, until the flour reaches 160°F (71°C). Let cool completely.
2. Cream the softened unsalted butter and brown sugar together until pale and fluffy.
3. Beat in milk, 1 tsp vanilla extract, and 1/4 tsp salt.
4. Gradually stir in the cooled, heat-treated flour until a dough forms, then fold in the mini chocolate chips.
5. Scoop dough into marble-sized balls and freeze on a tray for 30 minutes.
6. In a large bowl, whisk together granulated sugar, 1/4 tsp salt, and whole milk until sugar is fully dissolved.
7. Stir in heavy cream and 1 tbsp vanilla extract.
8. Churn the mixture in an ice cream maker according to manufacturer's instructions or freeze in a freezer-safe container.
9. Fold in the frozen cookie dough balls and freeze for at least 6 hours before serving.