Melt the butter.

In a medium-sized mixing bowl, stir together the melted butter and sugar until smooth.

Stir in the flour.

Add the vanilla, nuts, and chocolate chips.

Form the dough into a disk about 1/2 inch (1 cm) thick.

Wrap the dough in plastic wrap.

Refrigerate until firm (about 10 minutes).

Once chilled, unwrap the disk and chop the dough into bite-sized pieces.

Store the pieces in the freezer until ready to mix in.

Fold pieces of Chocolate Chip Cookie Dough into 1 quart (1 liter) of ice cream as you remove it from the machine.

Store dough in the refrigerator for up to 5 days or in the freezer for up to 2 months, well wrapped.