Instructions

1. First, heat treat the flour. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the flour out into an even layer on the baking sheet and bake for 7 to 8 minutes, stirring the four with a rubber spatula halfway through, until the flour reaches an internal temperature of 165°F. Set aside to cool completely before using.
2. Once the flour has cooled, make the cookie dough. Line two 8 x 8-inch square pans with parchment paper on all sides. Set aside.
3. In a large bowl combine the melted butter, brown sugar, granulated sugar, milk and vanilla extract. Use a rubber spatula to stir to combine.
4. Add the cooled flour and salt and fold together until no streaks of flour remain. Add the chocolate chips and fold to combine. The dough will feel a little wet, but it will firm up in the freezer!
5. Divide the dough in half, spreading each half into a flat, even layer in the prepared baking pans. Place in the freezer to chill for 30 minutes.
6. After 30 minutes, take out one of the pans and spread the softened ice cream over the cookie dough, packing it down into an even layer. Remove the second pan of cookie dough from the freezer and invert the pan to release the cookie dough slab. Place it on top of the ice cream, gently pressing it into the ice cream all around to seal together. Cover the pan with plastic wrap and place in the freezer to chill for at least 3 hours.
7. When ready to eat, remove the pan from the freezer and slice into your desired size ice cream sandwiches. Enjoy!