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Make ice cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all purpose cream until soft peaks.
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Add the ANGEL CONDENSADA and vanilla extract then mix until well combined.
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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.
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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.
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Add the egg and vanilla and mix well. Add the flour, salt, and baking soda then mix until just combined.
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Add the chocolate chips and potato chips and fold until everything is evenly distributed and well incorporated into the cookie dough.
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Divide the cookie dough into 2-tablespoon portions and shape into balls.
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Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 1⁄2 inch spaces in between each cookie.
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Bake for 8 – 10 minutes. Let cool then keep chilled.
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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.
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