This recipe for Low-Carb Peppermint Ice-Cream Sandwiches makes a refreshing treat. These treats can be enjoyed by those on low-carb, ketogenic, lc/hf, diabetic, Atkins, gluten-free, grain-free or Banting diets.
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These Low-Carb Peppermint Ice Cream Sandwiches make a refreshing treat on a hot day. The cold of the ice-cream and cooling peppermint are perfect in the height of summer.
These ice cream sandwiches may be refreshing in the summer, but really they would taste great anytime of the year. I’m thinking of making them in the winter and decorating the edges by dipping them in crushed sugar-free candy canes. How adorable would that be!
The idea for this recipe started with my obsession of looking through old cooking magazines. I’ve talked about my collection of out-dated food magazines before. I was paging through an old issue ( July/August 2012) of Everyday Food and saw a recipe for a brownie ice-cream sandwich.
The photo of their ice-cream sandwich showed a delicious looking chunk of mint ice-cream sandwiched between two thin fudge brownies. Yum! Chocolate and mint! I couldn’t stop thinking about it all day!
Of course, the recipe in Everyday Food had all kinds of ingredients I couldn’t think of using. It was made with flour and sugar and purchased ice-cream. Definitely not low-carb! Even though I couldn’t really use the actual recipe as a starting point, it did set my imagination going full steam ahead!
I was able to alter one of my brownie recipes to create the cookie portion of the sandwich. The ice-cream portion was more difficult. Instead of altering an existing recipe, I came up with something brand new. I made a no-churn ice-cream that works deliciously between two pieces of brownie.
I flavored this ice-cream with peppermint oil. I tried a few versions with different peppermint extracts, but found that I preferred the clean, fresh taste of the peppermint oil. Be sure the peppermint oil you use is safe to ingest as peppermint oil can vary in purity. If you don’t have peppermint oil, feel free to use your favorite peppermint extract.
In fact, you don’t have to stick to peppermint at all! Feel free to alter this recipe and make it your own creation! These ice-cream sandwiches would be delicious with coffee, orange, or lemon flavoring as well. Let your tastebuds and your cravings be your guide!
This recipe for Low-Carb Peppermint Ice-Cream Sandwiches features delicious creamy mint ice-cream sandwiched between two rich fudge brownies. Keep some in the freezer for dessert, a quick grab-and-go snack, or to enjoy on a special occasion. I confess that I have eaten one for breakfast on more than one occasion. I love that they are guilt-free! Enjoy!
Low-Carb Peppermint Ice-Cream Sandwiches
For the brownie crust:
- 2 ounces unsweetened baking chocolate chopped
- 1/2 cup butter cut into large chunks
- 1/2 cup super fine almond flour
- 1/2 cup granulated stevia/erythritol blend
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract no sugar added
- 2 large eggs
For the ice-cream filling:
- 1/4 cup cold water
- 1 1/4 teaspoon unflavored gelatin
- 1/3 cup granulated stevia/erythritol blend
- 1 large egg
- 1/4 cups heavy whipping cream
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla extract
- 3-5 drops peppermint oil ( or 1/2 to 1 teaspoon peppermint extract
- natural green food coloring (optional)
- 1 tablespoons granulated stevia/erythritol blend
- 1 cup heavy whipping cream
For the brownie crust:
Preheat oven to 350º Fahrenheit. Line two oven safe and freezer-safe 9 x 9 inch baking pans with parchment. Be sure the sides are lined as well as the top. It may be easiest to spray the pan with coconut oil spray first so the paper will stick.
Place a small heavy-weight saucepan over low heat. Add the butter and chocolate. Stir frequently. When butter and chocolate start to melt, turn off the burner and allow it to continue melting with the residual heat of the pan.
In a medium mixing bowl, whisk together the almond flour, granulated sweetener, baking soda, xanthan gum, and salt. Continue whisking until no lumps remain.
Add the vanilla extract and the eggs to the almond flour mixture. Whisk to blend. Stir in the melted chocolate mixture. Stir until smooth.
Pour half of the brownie mixture into each pan and spread evenly. Bake in the preheated oven for 13-16 minutes. Brownies will be done when they do not move when you wiggle the pan back and forth. The top will not spring back when touched.
Remove brownies from the oven, but do not remove them from the pans. Allow to cool on a cooling rack. When close to room temperature, place one pan in the freezer and allow to freeze at least an hour before assembling the ice-cream sandwiches.
For the ice-cream:
Pour water in measuring cup or small bowl. Sprinkle gelatin over the water. Allow to sit, without stirring, for about 5 minutes.
In a medium saucepan, whisk together 1/3 cup of the granulated sweetener, the eggs, and 1/4 cup of cream. Slowly add the gelatin and water mixture, whisking between additions. Bring mixture just to a simmer, stirring constantly, then remove from heat immediately. Allow to cool for 10-15 minutes.
In a large mixing bowl, beat the cream cheese with a mixer until creamy and smooth. Slowly add the egg and gelatin mixture a few tablespoons at a time, beating between additions. Beat in the vanilla, peppermint oil and food coloring (if using).
Refrigerate mixture for about 45 minutes, stirring occasionally. Do not refrigerate too long or the mixture will set. When the cream cheese mixture has only about 5 minutes left on the refrigeration time, start the next step.
In a medium bowl, beat the 1 cup whipping cream and the remaining tablespoon of granulated sweetener until stiff peaks form.
Fold 1/3rd of the whipped cream mixture into to cream cheese mixture to lighten. Gradually fold in the remainder of the whipped cream. Taste and adjust the amount of peppermint flavor if necessary.
Pour the ice-cream mixture into one of the 9 X 9 pans over the baked brownie. Spread evenly. Remove the second brownie from the freezer. To remove the brownie from the pan without breaking, place the pan in a large baking pan or roasting pan containing hot water. After a few minutes, the parchment paper will release from the pan. Carefully remove the brownie from the pan and place on top of the ice-cream in the other 9 X 9 pan. Cover and freeze at least 5 hours or overnight to completely freeze the ice-cream.
To serve, place the 9 X 9 baking dish in a larger baking dish filled with hot water. This will allow you to release the ice-cream cake from the pan. Place the entire cake on a cutting board and cut into 8 sandwiches using a serrated knife. Allow the sandwiches to soften slightly at room temperature for 10-15 minutes before serving.
Store in one layer, covered, in the freezer.
Serving size: 1 sandwich
Number of servings: 8
Fat (g): 39
Carbs (g): 6
Fiber (g): 2
Protein (g): 7
Net carbs (g): 4
Was a challenging recipe but was very satisfied with the end results. It took my ice cream a little longer than suggested to firm up but not by much. Thank you so much for sharing.
Thanks so much! Glad you enjoyed them. What made the recipe challenging for you?
Multiple steps had me doubting myself and abilities. A few friends I shared it with agreed it was/looked intimidating. I don’t have much formal training in the kitchen so some techniques I had never tried before, this was also the first time I have ever attempted ice cream. I’m glad I tried it out because they are fantastic.
Thanks for sharing! I might try to add some process photos to this recipe when I get a chance–or a video.
Those look awesome!
Thanks so much!