Preheat your oven to 350? and spread the flour on a small, rimmed baking sheet. Bake the flour for 7 minutes or until it reaches 165°F, keeping an eye on it to prevent overcooking. Then, allow it to cool completely.

Mix the softened butter, sugar, and vanilla for the cookie dough.

Sift in the flour, fold in the chocolate chips, and set in the fridge to chill while you make the ice cream.

Make the ice cream by mixing the heavy cream, milk, vanilla, and sugar with your electric mixer until the mixture reaches the soft peak stage, which is when small peaks form when you lift the beaters, but they fall over. This usually takes 5-7 minutes.

Then, use two spoons to add small amounts of cookie dough and the remaining chocolate chips to the ice cream mixture. Use a rubber spatula to gently fold in the dough and chips, but do not break up the cookie dough chunks.

Pour this mixture into an 8.5x4.5-inch loaf pan, cover it, and freeze it. Allow the ice cream to set for five or more hours before serving.

Once firm and frozen, allow the ice cream to sit out for about 10 minutes to thaw slightly before dishing up and enjoying!