1cupnatural unsweetened peanut butter (can use chunky or smooth depending on your preference)
3cupsheavy whipping cream
Dash of cayenne pepper (optional)
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.
Sift the flour, cocoa, salt and baking powder then add to the butter and egg. Mix well, then stir in the melted unsweetened chocolate. Cool dough in refrigerator for half an hour or longer.
Preheat oven to 400° F. Line a cookie sheet with parchment paper and scoop out a tablespoon of dough for each cookie. Bake for 8-10 minutes. (After taking sheet out of the oven, you can press down on hot cookies with a glass or spatula to flatten a bit.) Cool on sheet. Repeat for rest of the dough.
Meanwhile, to make the ice cream, heat the peanut butter and sugar together on medium until the sugar dissolves, about 2 minutes.
Whisk together peanut butter and sugar with cream, vanilla, and cayenne until smooth. Refrigerate for an hour or until chilled. Freeze and churn according to your ice-cream maker’s instructions.
To make the sandwiches, chill cookies and ice cream in freezer for about an hour.
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