Peppermint Brownie Ice Cream Cake (And My 21st Birthday)
THM:S, low carb, sugar free, gluten/nut free (see Notes section for allergy substitutions)
Serves: 12
Peppermint Ice Cream
  1. BROWNIE: Whisk the dry ingredients. Add the wet ingredients and beat until smooth. Pour the brownie batter into a greased 9"x13" pan and smooth the top. (For foolproof removal from the pan, you may wish to consider lining the pan with parchment paper.) Bake at 350* for 25 minutes. Let the brownies cool, then refrigerate until completely chilled.
  2. ICE CREAM (make after brownie is chilled): Blend all the ice cream ingredients except the peppermints in a blender until smooth. Churn the mixture in an automatic 1.5-qt. countertop ice cream churn. When the ice cream is done churning, transfer it to a shallow container, stir the chopped peppermints in by hand, and freeze for 40 minutes (or until the ice cream is firm enough to support a layer of brownie as you assemble the cake).
  3. ASSEMBLE: Cut the brownie layer in half lengthwise so you have two pieces of brownie that are 13" long. Carefully remove them intact from the baking pan and place one on a serving platter. Top the brownie with half the ice cream and smooth it with a spatula, then top that with the other piece of brownie. Spread the remaining ice cream on top. Freeze the ice cream cake in a level spot in your freezer (this is important) until it is structurally solid.
  4. FUDGE: Melt the butter and coconut oil together. Whisk in the cocoa powder and Super Sweet Blend. Whisk in the cream, but only whisk until the mixture has thickened. If you whisk it too long, the fudge will clump.
  5. ASSEMBLE: Pour and/or spread the fudge mixture on top of the ice cream cake, then top with chopped peppermints. The fudge layer will harden quickly on the cold cake. Wrap the cake in tinfoil and freeze solid. The cake can be stored in the freezer for a few days if necessary.
  6. SERVING: Slowly thaw the ice cream cake in the refrigerator for 3 hours before serving. Let the cake sit out at room temperature for half an hour, then slice into 12 slices with a sharp knife. Serve. Freeze leftover cake slices between wax paper or tinfoil so you can thaw them individually as the need arises (10-15 seconds in the microwave on "defrost" works great).
*Use carton (not canned) coconut milk in place of the unsweetened almond milk for a nut free option. Most people with nut allergies can handle coconut, but check with your doctor first to make sure.
**The fudge layer is optional. You could just omit it and sprinkle the top ice cream layer with chopped peppermints for garnish.
If you don't have any of my baking mix on hand, you can try substituting THM Baking Blend. You'll probably need a few extra tablespoons since my mix is drier and soaks up more liquid.
Recipe by Briana Thomas at