Ice Cream

1. For the chocolate ice cream, melt the chocolate in a water bath or the microwave.
2. Blend the melted chocolate with the other ingredients until creamy and no lumps remain.
3. Add the chopped chocolate/chocolate chips and stir. Fill the chocolate cream into flat containers, about 1 cm high and place in the freezer for at least 3 hours.

Cookies

1. Whisk together the peanut butter and the agave nectar until smooth. Then, add the remaining ingredients and stir together.
2. Use your hands to knead and shape into a ball (it should have a consistency similar to play dough; add water if too dry or more flour if too wet). Place the dough into the fridge for 5-10 min and preheat the oven to 170°C (340°F).
3. Divide the dough into 8 to 10 equal sized balls and place on a greased baking tray (or use parchment paper).
4. Use wet hands to press down the balls to 0.5 cm (0.2 inch) thick disks.
5. Place in the oven and bake for 8-10 min until golden brown (keep an eye on them so they don't turn too dark). Let them cool completely.

Assemble

1. Once the ice cream is firm enough, use a large cookie cutter or a glass to cut out ice cream slides in the size of your cookies and assemble your sandwiches!
2. Enjoy them right away or freeze them. Once frozen, let them thaw a little before you serve them.