Chocolate Peanut Butter Overload

To prepare the cookie dough, line a baking sheet with plastic wrap.

Combine the butter and sugars in the bowl of an electric mixer and beat until light and fluffy. Add peanut butter and vanilla and mix until combined. Add flour and mix until no flour is visible. Stir in the chocolate chips.

Scrape dough out onto the lined baking sheet. Top with another piece of plastic wrap and press down on the dough to make a disk approximately ½ inch thick. Place baking sheet with the dough in the freezer. Freeze at least one hour or until firm.

Remove the plastic wrap and cut the dough into ½ inch pieces. Place the dough pieces into an airtight container and store in the freezer until ready to use. (Can be made up to two weeks in advance.)

To prepare the ice cream, place a fine mesh strainer over a large bowl. Whisk together the egg yolks in a medium bowl and set aside. Place cocoa powder in a medium saucepan and whisk in the milk. Turn the heat on low. Add the cream, vanilla, sugar, and salt and heat until warm. Slowly whisk the warm milk into the egg yolk mixture. Scrape the egg and milk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly. It should be thick enough that it coats the back of a spoon.

Remove the mixture from the heat and stir in the chocolate. Stir until the chocolate is melted and smooth without any lumps. Pour the mixture through the strainer into the bowl. Cool the custard over an ice water bath and chill in the refrigerator overnight.

Pour the mixture into the bowl of the ice cream maker and process according to the manufacturer’s instructions. Remove the ice cream from the machine and fold in the peanut butter cookie dough pieces. Transfer to an airtight container and freeze until solid. For the best consistency, remove the ice cream from the freezer and allow it to stand at room temperature for 5-10 minutes before serving.

To prepare the chocolate peanut butter sauce, whisk together the cocoa powder and sugar in a small saucepan. Whisk in cream, then add the corn syrup and butter. Stir frequently until the butter is fully melted and the mixture comes to a boil. Remove from heat and stir in peanut butter and cocoa powder. Let cool until just warm and serve. (The sauce can be made up to two weeks in advance. Store in an airtight container in the refrigerator. Warm gently over low heat before serving.)

Line a small baking sheet with parchment paper. Combine the peanut butter and confectioners’ sugar in a medium bowl and stir to combine. At first it will seem too dry but keep stirring and the mixture will come together. Once it is almost all mixed, knead the mixture until smooth. Press the peanut butter mixture onto the prepared baking sheet and flatten it to ¼ inch thick. Spread half of the melted chocolate on top. Freeze the candy for 10 minutes, or until the chocolate is set. Flip the chocolate over and spread the remaining chocolate on the other side. Freeze for 10 more minutes.

Remove the candy from the freezer and chop into ½ inch pieces. (Can be made up to one week in advance. Store in an airtight container in the refrigerator.)

To serve, top a scoop of ice cream with sauce and candy.