Place cream, milks and vanilla into a large jug and stir to combine. Refrigerate until cold

Assemble mixer with the pre-frozen ice cream bowl attachment. Turn mixer to KNEAD/FOLD setting and pour ice cream base into ice cream bowl. Churn ice cream for about 15 minutes or until firm

Transfer ice cream to a shallow tray; cover and freeze for a further 2-3 hours in freezer

Preheat oven to 200°C. Line two baking trays with baking paper

Assemble mixer with the scraper blade and the large mixer bowl. Place butter, sugars and vanilla into bowl. Slowly turn mixer to CREAMING/BEATING setting. Beat for 1 minute. Reduce speed and add eggs, one at a time, and beat until combined. Reduce speed to KNEAD/FOLD setting and add flour; beat until just combined. Stir through chocolate

Roll heaped tablespoons of dough into balls. Place onto trays about 10cm apart. Bake in oven for 10-12 minutes or until lightly golden. Cool on trays for 2-3 minutes before transferring to a wire rack. Repeat with any remaining cookie dough

Once ice cream is firm but not too hard and cookies are completely cool, Place a scoop of ice cream onto one cookie and top with another cookie. Press lightly to squash together. Wrap each sandwich in plastic wrap and freeze for 3-4 hours or until firm