In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, 3 to 5 minutes. Blend in the vanilla and milk. With the mixer on low speed, add the flour mixture. Blend until mixture almost comes together but flour is still visible. Turn off the mixer and remove the bowl from the stand. Add chocolate chips and finish blending the mixture with a spatula.
Spoon the dough onto a sheet of a plastic wrap. Roll the dough into a log shape and refrigerate while you prepare the ice cream.
To Make the Ice Cream:
Whisk together sugar, egg yolks, and salt in a medium bowl. Whisk until thick and pale. Set aside.
In a medium saucepan, warm milk and honey until small bubbles appear around the outside surface of the pan (milk will be almost boiling).
Gradually pour the warm milk into the egg yolk mixture in a steady stream, whisking constantly to avoid the eggs from cooking. Return the milk and egg mixture to the saucepan and cook over medium-low heat, stirring and scraping along the bottom of the pan often with a heat proof spatula.
Cook until the mixture is thickened and the custard holds to the back of a spoon without dripping off. This usually takes about 8 minutes. You'll be able to smell the eggs coking just as the custard is finished cooking.
Pour the mixture over a fine-mesh strainer into a medium bowl. This will ensure that no cooked egg bits get into the custard. Stir in the vanilla, and cream. Place a piece of plastic wrap directly over the surface of the custard and refrigerate for 4-24 hours to chill before churning.
While the custard cools, roll chilled cookie dough into 50 small marble-sized balls. Place on a small cookie sheet and store in the freezer until ready to incorporate into the ice cream. Coarsely chop the strawberries, place in a bowl, and store in the refrigerator.
When ice cream custard has completely chilled, churn according to ice cream maker instructions. Once the ice cream is almost completely churned, add the strawberries to the ice cream. Churn until well incorporated and pale pink. Transfer ice cream to a freezer-friendly container, fold in the cookie dough balls, and freeze until ice cream is solid before serving it.
Ice cream will last for up to 5 days in the freezer if it's well covered.
This recipe is shared with permission from the author and publisher of the cookbook, "100 Simple and Comforting Recipes", by Joy Wilson
This recipe for Strawberry Cookie Dough Ice Cream (with no-egg cookie dough) was created by ItsYummi.com. https://www.itsyummi.com/strawberry-cookie-dough-ice-cream/ is copyrighted and may not be used without prior consent in writing from the owner.