1-First, prepare the ice cream base. Warm the 2 cups half and half, 3/4 cup granulated sugar, 1/4 cup light brown sugar, and 1/4 teaspoon sea salt in a saucepan over medium heat. In a separate bowl, beat the 4 egg yolks until smooth, then temper them by slowly adding about 1/2 cup of the warm mixture while whisking constantly.

2-Next, combine the tempered yolks back into the sausagepan and cook over medium-low heat, stirring constantly until the mixture thickens slightly. Strain this custard into a bowl, stir in the 1 cup heavy cream and 1 teaspoon vanilla extract, then chill it in an airtight container for at least 6 hours or overnight. For the cookie dough, mix 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon sea salt in one bowl.

3-In another bowl, cream the 1/2 cup softened salted butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until fluffy, then add 4 tablespoons milk and 1 teaspoon vanilla extract. Gradually combine the dry ingredients into the wet mixture and fold in the 1/2 cup mini chocolate chips. Spread the dough on a baking sheet and freeze until firm, then cut it into chunks.

4-Once the ice cream base is chilled, churn it in an ice cream maker until it’s thick and firm. Gently stir in the frozen cookie dough chunks, then transfer the mixture to a freezer-safe container and freeze for 3-4 hours until fully hardened.

5-Finally, remove it from the freezer 3-5 minutes before serving to soften slightly. This method ensures a creamy texture with authentic cookie dough flavor, and for more ideas, check out our best homemade ice cream recipes on the site.