For the cookie dough: Heat-treat your flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir and use an instant-read thermometer to check the temperature (flour must exceed 160F (71C). If not hot enough, return to microwave and heat in 10-15 second intervals, stirring in between, until at least 160F (71C). Set flour aside to cool.

To a large mixing bowl, add butter, brown sugar, condensed milk, vanilla extract and salt. Use an electric mixer to cream together ingredients until creamy and well-combined. Scrape the sides and bottom of the bowl, increase the speed to medium-high, and beat for another minute longer.

Once flour has cooled, sift it into butter mixture and stir until combined.

Stir in mini chocolate chips.

Scoop the dough into 1-teaspoon-sized balls and drop onto a wax paper-lined baking sheet. Place in the freezer while you prepare the ice cream.

For the ice cream: In a medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.

To a separate, large mixing bowl, add the cold cream and beat on low speed with an electric mixer, gradually increase speed to high and beat until stiff peaks form.

Use a spatula to gently fold the condensed milk mixture into the whipped heavy cream until completely combined.

Add the frozen cookie dough and additional mini chocolate chips, stirring with a spatula until evenly distributed.

Pour the ice cream mixture into a 9×5-inch bread pan and smooth the surface with your spatula. Cover with plastic wrap.

Transfer the pan to the freezer and freeze for at least 6 hours or (preferably) overnight before scooping and serving.