Cookie Dough Ice Cream Sandwich

Line a 22cm square cake or slice tin with clingfilm allowing extra to drape over the sides.
Beat together the butter and sugars until light and fluffy.  Mix in sweetened condensed milk, vanilla, flour and lastly the chocolate pieces.  The dough should be soft but not sticky.

Roll the dough out on the bench to a thickness of about 7mm.  Place half of the dough into the tin and press firmly.  Cover the dough with ice cream (this can be dropped in pieces and then smoothed with a knife until even) and then cover with remaining cookie dough. Wrap firmly in a double layer of clingfilm and freeze for at least 4 hours before turning out and cutting into bars.  Store excess bars in the freezer in a sealed plastic container or sealed plastic bag.