Evenly spread several cups of all-purpose flour onto a half sheet pan (for easier clean up, line with parchment paper) and bake in 350° oven for about 7 minutes.
Cool completely and store in airtight container.
For the Cookie Dough
In a mixing bowl, using either a hand held mixer or stand mixer, add your softened butter, brown sugar, all natural cane sugar and salt; with mixer on medium-high whip until light and fluffy, about 3-4 minutes. Scrape down sides of bowl once or twice.
Add your vanilla to your milk.
Alternate your flour and milk, mixing only until combined.
Pour in chocolate chips (see note) and mix in by hand
Molding Cookie dough for Sandwiches
Press cookie dough evenly into desired pan (I used a rectangular tart pan), lined with parchment paper.
Freeze for 30 minutes until firm.
Carefully remove from pan using the parchment to lift it out and slice evenly in half.
Spread softened ice cream on top of one half of cookie dough slab, placing the other half on top and pressing down gently.
Refreeze entire slab for 30 minutes for softer sandwiches, 60-90 minutes or longer for firmer sandwiches.
To slice, use a knife dipped in hot water and cut into even squares or rectangles.
Wrap individually and keep in freezer until ready to enjoy!
Notes
TIP | I keep all of my flours in the freezer or fridge reducing the chance of bacteria, so I did not heat treat my flour.Change up your mix-ins into the cookie dough, or the ice creams for variations on the recipe. Tuck a few far back in the freezer for the cooks, cookie dough emergencies!