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
Chocolate Chip Cookies
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
Tips & Hints:
Ice cream freezer bowl accessory sold separately. Store bought ice cream can be used.
For fastest results when making ice cream allow the ice cream bowl attachment to freeze for at least 24-48 hours before using. Allow longer in hotter weather or if fridge and freezer are opened often.