For the cookie dough
1/2 cup (70 g) gum free gluten free flour (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
4 tablespoons (56 g) unsalted butter, at room temperature*
2 tablespoons (25 g) granulated sugar
3 tablespoons (42 g) light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 1/2 to 2 ounces miniature semi sweet chocolate chips
For the ice cream
14 ounces sweetened condensed milk (try using my recipe for homemade sweetened condensed milk, including a dairy free option!)
2 teaspoons pure vanilla extract
1 pint heavy whipping cream, chilled
2 ounces semi-sweet chocolate chunks (optional)
Line a small rimmed baking sheet with wax paper and set it aside. Heat-treat the flour. Grease a small, microwave-safe bowl and place the flour in it. Microwave for 30 seconds at around 800 watts (for me it’s 30 seconds at 70% power) or the flour temperature until it reaches at least 165°F on an instant read thermometer. Set the flour aside briefly. In a medium-size bowl, place the butter, granulated sugar, and salt, and mix well with a fork until well-combined. Add the vanilla and mix again to combine. The mixture will be a bit softer. Add the heat-treated flour, and mix until completely combined. Add the chocolate chips, and mix until evenly distributed throughout the flour.
Break off small pieces of cookie dough and roll tightly into balls about 1/2-inch in diameter. Place on the prepared baking sheet in a single layer, and place in the freezer until firm (about 10 minutes). Remove the cookie dough from the freezer and cut each ball of dough in half right down the center. Place the cookie dough pieces back in the freezer.
To make the ice cream, place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium-high speed until soft peaks form. With the mixer on low speed, add the sweetened condensed milk in a slow, steady stream and continue to whip until none of the condensed milk is visible. Add the vanilla, and increase the speed to high and whip until throughly blended.
Pour the ice cream into a 2 quart freezer-safe container with a lid. Add the chocolate chunks and the cookie dough chunks, and fold them in carefully to avoid deflating the ice cream. Smooth the top and cover tightly with the lid. Place in the freezer until firm (at least 4 hours). Serve directly from the freezer.