In a mixing bowl, stir the softened butter, granulated sugar, and brown sugar until creamy and smooth.

Add the heavy cream, vanilla, and salt, then mix until fully combined.

Stir in the flour, then fold in the mini chocolate chips.

Place the dough between 2 sheets of parchment paper and roll it to about 1/2 inch thick.

Cut into squares or circles, place on a parchment-lined tray, and freeze for 1 hour until firm.

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

In a separate bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 60 to 90 seconds.

Gently fold the condensed milk mixture into the whipped cream until smooth and evenly blended.

Line 2 pans (about 8 inches each) with parchment paper, leaving extra paper hanging over the sides for easy lifting later.

Divide the ice cream mixture between the pans and spread it evenly to a thickness of about 1/2 to 3/4 inch.

Freeze uncovered for 3 to 5 hours, or until very firm.

To assemble, work in small batches so everything stays frozen.

Take out 6 cookie dough pieces and 1 pan of ice cream at a time.

Using the same cutter, cut the ice cream into matching shapes and sandwich each piece between 2 frozen cookie dough layers.

Press lightly, then return the sandwiches to the freezer.

Melt the semi-sweet chocolate chips in a microwave-safe bowl for about 60 seconds, stirring until smooth.

Spoon or pipe the melted chocolate over about half of each sandwich.

Chill the finished sandwiches for 10 minutes, then serve.