Step 1: Prepare the Cookie Dough
In a medium bowl, cream together butter, brown sugar, and granulated sugar until fluffy (2–3 minutes). Stir in vanilla. Gradually add cooled, heat-treated flour and mix until combined. Add milk a tablespoon at a time until smooth, then fold in mini chocolate chips. Roll small bite-sized pieces (½ inch) and refrigerate until needed.

Step 2: Make the Ice Cream Base
Whip cold heavy cream in a large chilled bowl until stiff peaks form. In another bowl, mix condensed milk, vanilla, and salt. Gently fold whipped cream into the condensed milk mixture until smooth and airy.

Step 3: Add the Mix-ins
Fold in half the cookie dough bites, chopped Snickers, and Reese’s pieces. Mix just enough to distribute evenly.

Step 4: Layer the Ice Cream
Pour half the ice cream mixture into a loaf pan or freezer-safe container. Drizzle with caramel sauce and swirl gently. Add the remaining ice cream and repeat with more caramel and mix-ins for a marbled effect.

Step 5: Freeze
Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight. Before serving, let sit at room temperature for 5–10 minutes to soften slightly.