No Churn Cookie Dough Ice Cream in 20 Min

Instructions:

1. Place the flour in a microwave-safe bowl. Heat on high in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C). Let it cool completely.
2. In a medium bowl, beat the softened butter and brown sugar until light and fluffy.
3. Mix in the milk and vanilla extract until smooth.
4. Stir in the heat-treated flour and salt until a dough forms. Fold in the mini chocolate chips.
5. Scoop the dough into small, pea-sized bits and place them on a tray in the freezer for 10 minutes.
6. Pour cold heavy cream into a chilled large bowl. Beat on medium-high speed until stiff peaks form.
7. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a rubber spatula.
8. Gently fold the chilled cookie dough bits into the vanilla base.
9. Pour the mixture into a loaf pan or airtight container, smooth the top, cover tightly with plastic wrap, and freeze for at least 6 hours.