For the ice-cream: Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Take the bowl and whisks out of the freezer and add the heavy cream. Begin to mix on medium-high speed until stiff peaks form, about 7-8 minutes.
Add the sweetened condensed milk and mix with a large wooden spoon or baking spatula until fully combined. Stir in the vanilla extract. Transfer to a 9x13 baking pan. Place in the freezer until set, about 6 hours.
For the cookies: Preheat the oven to 350 degrees F. In a stand mixer fitted with a hook attachment, beat together the brown sugar, granulated sugar, butter, and shortening until the mixture is incorporated and light in color. Add in the eggs and vanilla extract and mix until combined.
Slowly add in the dry ingredients: flour, baking soda, and salt. Allow to mix on low at first, then gradually increase speed as the mixture begins to come together. Stir in the semi-sweet chocolate chips.
Using a tablespoon, form the dough into little spherical drops (about 1 ½ tablespoons). Spread the dropped dough 2 inches apart. On a 9 x 13 cookie sheet, 12 drop doughs fit perfectly. Bake for 8-10 minutes or until the bottoms is a light golden brown color. Let cool slightly before serving.
For the sandwiches: Add one scoop of set ice cream onto one the bottom of one cookie. Sandwich another cookie on top and serve immediately.
Recipe yields 12-15 ice cream sandwiches. Recipe and photography by Nathaniel Crawford - Terminatetor Kitchen.