Kitchen Angel | 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.