½cup (74g)gluten free flour blendheat treated (see recipe notes)
½cup (86g)semisweet chocolate chips
For the ice cream:
1pintheavy whipping cream
14ouncessweetened condensed milk
To make the cookie dough:
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Mix in the milk and vanilla extract. Add the flour and salt and mix on low speed until cookie dough forms. Fold in the chocolate chips. Cover and chill in the refrigerator while you make the ice cream.
To make the ice cream:
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken and stiff peaks form. Fold in the sweetened condensed milk.
Remove cookie dough from the refrigerator. Pour half of the ice cream into a loaf pan. Break off pieces of cookie dough and sprinkle on top of the ice cream, reserving half. Finish with the remaining ice cream, then top with the remaining cookie dough pieces. Cover and freeze for at least 6 hours.
To heat treat the flour, heat in the microwave for 1 minute or until temperature of flour reaches 165ºF.