Make cookie dough.
Dump cookie dough out onto a large piece of saran wrap.
Fold saran wrap up and over the cookie dough and form into a log, making sure the cookie dough is fully covered (see video for visuals).
Place in freezer until firm, about an hour.
Remove from freezer and cut the cookie dough log in half.
Cut half the cookie dough into chunks, place the remaining half back in the freezer (you can use this for another time). Set aside.
In a large bowl, stir together milk, butter, and vanilla. Set aside.
In another large bowl, whip the heavy whipping cream with a hand mixer, until stiff peaks form.
Gently fold the whipped cream into the milk/butter/vanilla base.
Fold in the cookie dough chunks.
Pour half of the ice cream into a large airtight container.
Drizzle with hot fudge, swirl it in with a knife, and top with remaining ice cream.
Optional: drizzle on a little extra fudge and top with more cookie dough chunks.
Seal container and place in freezer until firm, I’d recommend overnight.
Serve and enjoy!
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