In a medium bowl, mix the softened butter, granulated sugar, and brown sugar until smooth and creamy.

Add the heavy cream, vanilla, and salt, then stir until fully combined. Mix in the flour, then fold in the mini chocolate chips.

Scoop the dough into small teaspoon-sized pieces onto a parchment-lined tray, then refrigerate for about 20 minutes, or until firm.

In another bowl, whisk together the sweetened condensed milk, vanilla, and half-and-half until smooth.

In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.

Gently fold the condensed milk mixture into the whipped cream until you have a smooth ice cream base.

Once the dough pieces are chilled, carefully fold them into the ice cream mixture.

Transfer everything to an 8 x 8-inch pan or a similarly sized freezer-safe container, spreading it out evenly.

Freeze uncovered for 3 to 5 hours, or leave it overnight, until firm enough to scoop.

Cover any remaining ice cream well and keep it in the freezer for up to 3 weeks.