Blend all cookie dough ingredients (except the chips), adding the flour last, a little at a time, until mixture is crumbly. Use your fingers to work the chocolate chips in next. Put the mixture in an air-tight container or ziplock bag, and freeze for at least 30 minutes.
To make the ice cream
Add all ice cream ingredients to blender, and blend until ultra creamy. Put in a freezer-safe container with lid, or line a loaf pan with parchment paper and spoon ice cream into it, mix in chunks of cookie dough, cover with a layer of parchment and freeze mixture for at least 2 hours, or overnight. Some say that with no churn ice cream, it makes it creamer to stir it every 20 minutes for the first few hours. I have never done that, but I figured it was worth mentioning! Happy ice-creaming!