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Time needed: 4 hours and 45 minutes.
Makes: 8 – 10 serving
Vanilla Ice Cream:
4 cups ANGEL’S All-purpose cream, chilled
1 can ANGEL’S Condensada
1 teaspoon vanilla extract
½ cup salted butter
¼ cup white sugar
1/3 cup brown sugar
1 piece large egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup crushed salt potato chips
½ cup chocolate chips
2½ tablespoons coconut oil
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.
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 fold until everything is evenly distributed and well incorporated into the cookie dough.
Divide the cookie dough into 2-tablespoon portions and shape it into balls. Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 ½ inch spaces in between each cookie. Sprinkle crushed potato chips on top of each portion of cookie dough. Bake for 8 – 10 minutes. Let cool then keep chilled.
In a bowl over a pot of simmering water, melt the chocolate chips with the coconut oil together until smooth. Keep warm.
Scoop the ice cream and place into the center of a cookie. Sandwich with another cookie on top, squeezing lightly. Place on a tray and freeze until set. Repeat for remaining cookies and ice cream. Dip half of each frozen ice cream sandwich in the chocolate shell and let harden. Keep in freezer until ready to serve.