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.