In a small bowl, mix together the heat-treated flour, baking soda, baking powder, and sea salt. Set aside.

In a medium bowl, cream together butter, granulated sugar, and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.

Add milk and vanilla extract and beat on medium speed until combined.

Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined.

Add mini chocolate chips and stir until evenly distributed.

Line a baking sheet with wax paper, set aside.

Spread the cookie dough evenly on the prepared baking sheet to about a half-inch thickness, then place it in the freezer to harden.

Once hardened, cut into chunks (aiming for chickpea size) with a sharp knife. Then keep frozen until ready to add to the ice cream.

In a medium saucepan, warm half and half, granulated sugar, brown sugar, and salt over medium heat.

Beat egg yolks in a small mixing bowl, add 1/2 cup of the warm half and half mixture to the egg yolks and whisk to combine (tempering).

Pour the tempered yolk mixture into the saucepan on the stovetop. Cook over medium-low heat stirring constantly until the mixture thickens slightly and just barely coats the back of a spatula (leaving a clean streak).

Put the heavy cream into a bowl, then place a fine mesh strainer on top of the bowl.

Strain the custard immediately into the heavy cream in the bowl. Discard the residue on the strainer.

Add vanilla extract and stir to combine.

Transfer to an airtight container and cool completely in the fridge (preferably overnight).

Once the vanilla ice cream base is completely chilled, turn an ice cream maker on and pour mixture into it while it’s turning.

Churn until thick and frozen to a soft-serve consistency.

Transfer the churned ice cream to a pre-chilled freezer-friendly container.

Take the frozen cookie dough pieces out of the freezer just as the ice cream maker begins its final five minutes of churning. Add the cookie dough pieces to the churned ice cream and gently stir until evenly combined.

Transfer the mixture to the freezer to freeze until hardened (3-4 hours minimum).

Remove from the freezer 3-5 minutes before serving to soften slightly. Then scoop and enjoy.