To make the cookies, in a double boiler, melt the unsweetened chocolate. Cream the soft butter and sugars until fluffy. Add to butter the beaten egg, vanilla, and cinnamon. Mix well.
Take out and place one scoop of ice cream between two cookies, and either eat immediately or return to the freezer (either individually wrapped or several laid flat in a plastic container). As long as they’re well wrapped, can keep in the freezer for at least a week.
Chocolate and peanut-butter ice-cream sandwiches | www.homesicktexan.com