For the Ice Cream:

1. Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
2. Combine ½ teaspoon of espresso powder with 3 teaspoons of hot water. Stir until the powder is dissolved.
3. Heat 1 cup of whipping cream with ¾ cup of sugar and brewed espresso. Heat in a pot over medium heat, stirring just until it starts to bubble and the sugar is dissolved.
4. Let the mixture cool for a few minutes and add the remaining 2 cups of heavy whipping cream and vanilla extract. Refrigerate until completely cooled.

For the Cookie Dough:

1. Use a food processor to chop up espresso beans into small crumbs.
2. Melt butter in a microwave-safe bowl for 15-30 seconds.
3. In a separate, medium-sized bowl, combine butter and both sugars. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
4. Add flour and salt and mix just until combined. The mixture will be crumbly.
5. Add vanilla extract and milk. Mix until the dough is soft. Mix in chopped espresso beans. Set the dough aside until you are ready to make the ice cream. There is no need to refrigerate.
6. Set up the ice cream maker, and spin on low speed. Pour the heavy cream mixture into the ice cream maker while it’s spinning. Stir on low speed for 10 minutes and then increase to medium speed.
7. During the last two minutes of mixing, add small balls of the cookie dough into the mixture. Save about ½ cup of dough.
8. As you spoon the ice cream into your container, break up leftover cookie dough and add it throughout the ice cream.
9. Return to freezer for 2-3 hours until desired consistency.