Place flour in a microwave safe bowl and into the microwave on high for 50-60 seconds. The internal temperature should reach 166 degrees F. Set aside.
In a large bowl of a stand mixer, or with a hand mixer, cream the butter, brown sugar and granulated sugar together until light and fluffy; about 1-2 minutes. Beat in salt and vanilla until well combined.
Add flour and beat just until combined. Add milk a tablespoon at a time and beat after each addition until the dough starts to combe together. Stir in mini chocolate chips by hand with a wooden spoon.
Whip your heavy cream using a chilled metal bowl and a hand mixer or stand mixer. Beat until stiff peaks form. Fold in the sweetened condensed milk and vanilla until it's combined and fluffy. Pour into a deep container, like a loaf pan.
Drop cookie dough by small teaspoons into the cream mixture in the pan. swirling around slightly to make sure they are evenly distributed. Any leftover cookie dough can be eaten or wrapped and frozen separately until the next time!
Freeze ice cream for at least 6 hours. When ready to serve, let soften at least 10-15 minutes before scooping.
Feel free to change up the mix-ins using the same no churn ice cream base.