Peppermint Brownie Ice Cream Cake (And My 21st Birthday

• Refrigerated

  • 3 cup Almond milk, unsweetened
  • 1/4 cup Egg whites
  • 2 Eggs

• Condiments

  • 1/4 tsp Thm pure stevia extract, Powder

• Baking & Spices

  • 2 tsp Baking powder
  • 2/3 cup Briana's baking mix
  • 3/4 cup Cocoa powder
  • 4 drops Food coloring, red
  • 2/3 cup Oat fiber
  • 5/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tbsp Vegetable glycerin
  • 1/2 tsp Watkins peppermint extract
  • 3/4 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Refined coconut oil

• Dairy

  • 1 3/16 cup Butter, salted
  • 1/2 cup Cottage cheese
  • 2 3/8 cup Double creme

• Desserts

  • 11 Peppermint, sugar-free

• Liquids

  • 1 cup Water

• Other

  • 1 tsp Glucomannan
  • ¼ c. THM Gentle Sweet (or more, to taste
  • 2 tsp. THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• ⅔ c. Brianas Baking Mix
• ⅔ c. oat fiber (use gluten-free if necessary)
• ⅔ c. cocoa powder
• ¼ c. THM Gentle Sweet (or more, to taste)
• 2 T. THM Super Sweet Blend
• 2 tsp. baking powder
• ¾ tsp. xanthan gum
• ½ tsp. salt
• -
• 1 c. salted butter, softened
• 1 c. unsweetened almond milk*
• 1 c. water
• 2 eggs
• ¼ c. egg whites
• 2 c. heavy whipping cream
• 2 c. unsweetened almond milk*
• ½ c. cottage cheese
• 1 T. vegetable glycerin (not optional)
• 1 tsp. vanilla extract
• ½ tsp. Watkins Peppermint Extract
• ¼ tsp. THM Pure Stevia Extract Powder
• ⅛ tsp. salt
• 4 drops red food coloring, optional (or use a natural red food coloring of choice to the desired strength)
• 1 tsp. glucomannan
• 10 sugar-free peppermints, coarsely chopped
• 3 T. salted butter
• 2 T. refined coconut oil
• 2 T. cocoa powder
• 2 tsp. THM Super Sweet Blend
• 6 T. heavy whipping cream
• -
• Additional chopped sugar-free peppermints for garnish

Directions

• BROWNIE: Whisk the dry ingredients. Add the wet ingredients and beat until smooth. Pour the brownie batter into a greased 9x13 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.
• 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).
• 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.
• 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.
• 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.
• 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).