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.
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