Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 2 tbsp milk
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
  • 2 cups heavy whipping cream, cold
  • 14 oz sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Instructions:

  1. Heat-treat the flour by placing it in a skillet over medium heat or in a microwave, stirring constantly until the internal temperature reaches 160°F (71°C). Allow it to cool completely.
  2. Beat the softened butter and brown sugar together until the mixture is pale and fluffy.
  3. Stir in the milk, vanilla, cocoa powder, and salt until a smooth paste forms.
  4. Fold in the mini chocolate chips by hand.
  5. Scoop dime-sized balls of dough onto a baking sheet and freeze for 20 minutes.
  6. Sift cocoa powder and salt into the sweetened condensed milk and whisk until glossy and lump-free.
  7. In a separate chilled bowl, beat heavy whipping cream and vanilla until stiff peaks form.
  8. Gently fold the whipped cream into the chocolate condensed milk mixture using a cut-and-fold motion.
  9. Pour half of the chocolate base into a freezer container, drop in half of the chilled cookie dough chunks, then top with the remaining base and dough.
  10. Gently swirl the dough into the cream with a knife, cover with plastic wrap touching the surface, and freeze for at least 6 hours.