In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar dissolves.

Cover the bowl and refrigerate the mixture for at least 2 hours or overnight if possible.

In a separate bowl, beat together the softened butter and brown sugar until creamy.

Mix in the all-purpose flour and salt until just combined.

Stir in the mini chocolate chips along with the vanilla extract and milk.

Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.

Once the ice cream is thick and creamy, gently fold in pieces of the cookie dough.

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.