First, heat treat the flour is ensure it's edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.
While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.
Mix in the dairy free milk and vanilla.
Add the baked flour and mix until combined.
Fold in the chocolate chips.
Use your hands to form dough into a ball and then split into 2 pieces. Place one half in the fridge.
Line an 8x8 baking pan with parchment paper.
Push the other half of cookie dough down evenly onto the bottom of the pan.
Spread out both pints of softened vegan ice cream.
Place in the freezer for 30 minutes.
Remove and carefully push the other half of cookie dough evenly across the top of the pan. *Tip: If it's easier roll out the dough roughly the size of 8 by 8 and then just lay on top
Place back in the freezer for 90 minutes or until hardened.
Cut into 16 bars. Eat as desired. Store leftovers in an air tight freezer container