Potato Chip Cookie Ice Cream Sandwich
INGREDIENTS
Vanilla Ice Cream
4 cups ANGEL All-purpose cream, chilled
1 can ANGEL Condensada
1 tsp vanilla extract
Cookies
1⁄2 cup salted butter
1⁄4 cup white sugar
1/3 cup brown sugar
1 piece large egg
1⁄2 tsp vanilla extract
1 cup all-purpose flour
1⁄2 tsp salt
1⁄2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup crushed salt potato chips
Chocolate Shell
1⁄2 cup chocolate chips
21⁄2 tbsp coconut oil
PROCEDURE
- Make ice cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all purpose cream until soft peaks.
- Add the ANGEL CONDENSADA and vanilla extract then mix until well combined.
- Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours.
- Make cookies. Preheat the oven to 180 degrees Celsius. In a bowl, cream both sugars and melted butter until pale and creamy, about 5 minutes.
- Add the egg and vanilla and mix well. Add the flour, salt, and baking soda then mix until just combined.
- Add the chocolate chips and potato chips and fold until everything is evenly distributed and well incorporated into the cookie dough.
- Divide the cookie dough into 2-tablespoon portions and shape into balls.
- Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 1⁄2 inch spaces in between each cookie.
- Bake for 8 – 10 minutes. Let cool then keep chilled.
- Make chocolate shells. In a bowl over a pot of simmering water, melt the chocolate chips with the coconut oil together until smooth. Keep warm.