Preheat your oven to 350°F.
Make your edible raw cookie dough: Sprinkle your flour into a large baking sheet, and spread into an even layer. Bake your flour in your preheated 350°F oven for 5 minutes, or until it reaches a temperature of 160°F. Take care not to let the flour brown. Set aside to cool completely before using.
In a large bowl, cream together your butter, brown sugar, granulated sugar, and salt until it's light and fluffy (about 2 minutes with an electric mixer). Add your vanilla extract and 1 tablespoon of milk, and beat to incorporate.
Add the cooled flour to the butter mixture. Mix until it comes together into a ball of cookie dough. If it's too dry, gradually add in more milk until it reaches the consistency of regular cookie dough.
Portion the edible cookie dough into small pieces. You can do this by taking bits of the dough and rolling them into balls. Or (an easier method) take a large scoop of cookie dough, and roll it into a long rope. Use a sharp knife to cut the rope into small bits. Place the portioned out pieces of cookie dough on a parchment lined baking sheet, and keep in the fridge or freezer until ready to use.
Make the ice cream base: Pour your heavy cream into a large bowl. Using an electric mixer fitted with the whisk attachment, beat the heavy cream on high speed until it reaches still peaks.
Add the sweetened condensed milk to the whipped cream, and beat until it's incorporated. Take care not to over mix or the cream may start to deflate!
Add the cookie dough pieces and chocolate chips to the ice cream base. Fold everything together until just combined.
Transfer the ice cream to a large, freezer safe container. Cover and freeze for at least 4 hours, or until the ice cream is set! Scoop and serve!