Looking for a creamy, minty, and rich chocolate treat that brings all the festive joy of the holidays—without refined sugar or unnecessary carbs? These Keto Peppermint Brownie Ice Cream Sandwiches are exactly what you need. With their fudgy low-carb brownie layers, silky keto peppermint ice cream filling, and optional dark chocolate drizzle, this dessert delivers all the bold seasonal flavor of classic holiday sweets—while keeping it keto-friendly and gluten-free.
Perfect for holiday baking , meal prep snacks , or when you’re craving something sweet but staying in ketosis, these handheld ice cream sandwiches use just a few simple ingredients like almond flour, erythritol-sweetened cocoa, and natural peppermint extract to bring bold flavor into your healthy lifestyle. Whether you’re doing strict ketosis , following a low-carb diet , or simply love indulgent desserts with depth and richness, these peppermint ice cream sandwiches will quickly become a favorite in your weekly rotation.
In this article, we’ll walk you through how to make these perfect keto peppermint brownie ice cream sandwiches from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love These Keto Peppermint Brownie Ice Cream Sandwiches
These aren’t just any old frozen treats—they’re a crunchy-chewy, melt-in-your-mouth delight made with real ingredients that bring bold flavor and satisfying texture together beautifully.
Here’s why they stand out:
- 🍫 Fudgy brownie base : Made with almond flour and cocoa powder for deep chocolate flavor.
- 🧊 Silky peppermint ice cream : Lightly sweetened and infused with minty freshness.
- 🍬 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- 🥣 Easy to make : Just mix, chill, and layer—no special equipment needed!
- ⏱️ Ready in under 30 minutes (plus freezing time)
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and a pan = easy prep!
Whether you’re making them for yourself, your family, or guests at a holiday party, these ice cream sandwiches will quickly become a go-to dessert for any occasion.
Ingredients You’ll Need
For the Brownies:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup melted coconut oil or butter
- 2 large eggs
- 1 tsp vanilla extract
Optional: Crushed pecans or walnuts for extra crunch
For the Peppermint Ice Cream:
- 2 cups heavy whipping cream or canned full-fat coconut cream
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1 tsp peppermint extract
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/4 cup crushed sugar-free candy cane pieces (optional)
Tip: Use silicone molds or parchment-lined loaf pans for easy removal.
Step-by-Step Instructions
Step 1: Bake the Brownie Base
Preheat oven to 325°F (160°C) . Line an 8×8-inch baking dish with parchment paper or silicone liner.
In a mixing bowl, combine:
- Almond flour
- Cocoa powder
- Powdered sweetener
- Baking soda
- Salt
Add:
- Melted coconut oil or butter
- Eggs
- Vanilla extract
Stir until smooth and thick—but still spreadable.
Pour into prepared pan and bake for 15–18 minutes , or until firm around the edges and slightly soft in the center.
Let cool completely before slicing into rectangles or squares.
Pro Tip: Double the batch and freeze half for later!
Step 2: Make the Peppermint Ice Cream
In a large mixing bowl or stand mixer, whip:
- Heavy cream or coconut cream
- Powdered sweetener
- Peppermint extract
- Vanilla extract
- Salt
Whip until stiff peaks form and the mixture is light and airy.
Fold in crushed sugar-free candy canes if using.
Spread evenly over one brownie layer or scoop between two brownie pieces.
Step 3: Layer and Freeze
Place the first brownie layer flat on a tray or cutting board.
Evenly spread the peppermint ice cream mixture over the top (about 1/2 inch thick).
Top with remaining brownie pieces to form sandwiches.
Wrap tightly with plastic wrap or parchment paper and freeze for at least 1–2 hours , or until firm.
Step 4: Optional Chocolate Drizzle
Melt sugar-free chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl or double boiler.
Drizzle over frozen sandwiches before serving.
Sprinkle with additional crushed candy canes for visual appeal.
Step 5: Serve and Enjoy!
Enjoy straight from the freezer for best texture.
Pair with black coffee, herbal tea, or a glass of unsweetened almond milk for the ultimate treat.
Savor every minty, chocolatey bite of your Keto Peppermint Brownie Ice Cream Sandwiches !
Nutritional Information (Per Sandwich – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Total Fat | ~20 g |
| Saturated Fat | ~9 g |
| Cholesterol | ~60 mg |
| Sodium | ~100 mg |
| Total Carbs | ~7 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~5 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Peppermint Ice Cream Sandwiches
- Use high-quality peppermint extract – It gives the best flavor without artificial aftertaste.
- Don’t skip freezing time – Keeps the structure and prevents melting too fast.
- Make ahead and store – Keeps best frozen in an airtight container.
- Press firmly when assembling – Ensures everything stays together during slicing.
- Double the batch for gift-giving – Great for homemade holiday treats or school snacks.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Peppermint Bombs
Roll the ice cream mixture into balls and coat in melted chocolate for peppermint fat bombs.
No-Bake Version
Use pre-made keto brownies or nut-based crusts for faster prep.
Vegan Option
Use coconut cream, flax eggs, and plant-based peppermint ice cream.
Raspberry Peppermint
Layer raspberry compote between the brownie and ice cream layers.
Orange Mint Twist
Replace peppermint with orange extract and add citrus zest for a refreshing finish.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~5g net carbs per sandwich , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover sandwiches?
Store wrapped in parchment paper and sealed in an airtight container in the freezer for up to 2 weeks .
What kind of sweetener works best?
Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.
Can I make mini versions?
Yes! Use small brownie bites and scoop mini balls of ice cream for cute appetizer-style servings.
Why This Recipe Works So Well
These Keto Peppermint Brownie Ice Cream Sandwiches work because of their perfect balance of textures and bold flavors:
- The brownies stay rich and fudgy , mimicking wheat-based treats without the carbs.
- The peppermint ice cream adds creamy contrast and a refreshing kick.
- And the candy cane crunch gives festive flair , completing the holiday flavor profile.
It’s the kind of snack that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto peppermint ice cream sandwiches beyond just a square? Here are some ideas:
In Mason Jars
Layer with chia pudding, whipped cream, or crushed nuts for parfait-style treats.
At a Holiday Party
Serve on a platter with toothpicks and other keto desserts for a festive dessert board.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap in clear cellophane bags with ribbon for thoughtful homemade gifts.
Over Greek Yogurt
Crush a sandwich and sprinkle over full-fat yogurt for a parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Dark Chocolate (Sugar-Free)
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Almond Flour
High in vitamin E and magnesium—great for brain function and satiety.
Peppermint Extract
Natural digestive aid and breath freshener—also supports energy and alertness.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Holiday Lovers
These Keto Peppermint Brownie Ice Cream Sandwiches prove that going low-carb doesn’t mean missing out on bold, seasonal desserts. With their rich chocolate layers, minty ice cream swirl, and optional candy cane crunch, they’re the kind of treat that turns a simple dessert into something magical.
Whether you’re new to keto, looking for a festive snack idea, or want to impress with homemade flair, these ice cream sandwiches deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Peppermint Brownie Ice Cream Sandwiches – Fudgy, Minty & Perfectly Low-Carb!
- Total Time: 7 hours
Description
Fudgy chocolate layers and minty cream come together for a cool, refreshing low-carb indulgence!
Ingredients
Brownie Base:
2 oz unsweetened baking chocolate, chopped
1/2 cup butter, cut into pieces
1/2 cup fine almond flour
1/2 cup erythritol/stevia blend
1/4 tsp baking soda
1/4 tsp xanthan gum 1/8 tsp sea salt 1 tsp sugar-free vanilla extract
2 large eggs
Mint Ice Cream Layer:
1/4 cup cold water 1 1/4 tsp unflavored gelatin 1/3 cup erythritol/stevia blend 1 egg
1/4 cup heavy cream
4 oz cream cheese, softened 1/2 tsp vanilla extract
3–5 drops peppermint extract (or oil)
Optional: natural green food coloring 1 tbsp erythritol/stevia blend 1 cup heavy cream, whipped
Instructions
To Make Brownies:
Preheat oven to 350ºF. Line two 9×9-inch pans with parchment and spray lightly.
Melt butter and chocolate in a saucepan over low heat.
In a bowl, mix almond flour, sweetener, baking soda, xanthan gum, and salt.
Add vanilla and eggs, then stir in the melted chocolate mixture.
Divide batter evenly into both pans and bake 13–16 minutes. Let cool completely. Freeze one layer for easier handling.
To Make Ice Cream Filling:
Sprinkle gelatin over cold water and let bloom for 5 minutes.
In a saucepan, whisk together sweetener, egg, and cream. Stir in the bloomed gelatin and cook gently until mixture thickens. Let cool.
Beat cream cheese until smooth, then add cooled mixture, vanilla, peppermint, and optional green food coloring. Refrigerate for 45 minutes.
Whip the remaining cream with sweetener until stiff peaks form, then fold into the chilled peppermint mixture.
To Assemble Sandwiches:
Spread the ice cream filling over the non-frozen brownie layer.
Top with the frozen brownie and gently press down.
Freeze for at least 5 hours or until fully set.
To serve, run the pan under warm water for a few seconds, then slice into 8 squares. Let sit at room temperature for 10 minutes to soften slightly. Store in the freezer.
- Prep Time: 2 hours
- Cook Time: 5 hours
Nutrition
- Serving Size: 8
- Calories: 399
- Fat: 39g
- Carbohydrates: 6g
- Protein: 7g