In a large bowl, combine your brownie ingredients until you have a smooth batter.

Divide brownie batter evenly into both lined pans. Bake in a preheated oven for 12-14 minutes, until a toothpick comes out clean. Allow brownie pans to cool down completely.

At this time, bring peppermint ice cream out of the freezer to soften.

Remove one brownie from the pan onto a cutting board by gently lifting the parchment paper. Cut the brownie into 10 rectangles by cutting it once across the middle and then into vertical strips. Cut away any crispy edges.

Remove the lid from the ice cream carton and using a serrated knife, cut the entire carton in half lengthwise. Peel off the carton and set both halves on top of the whole brownie that is still inside the pan. Ice cream should be soft enough, but not melted, that you can spread it over the brownie evenly.

Top peppermint ice cream layer with brownie rectangular pieces. Cover, and freeze for about 4 hours.

Once frozen, remove from freezer and lift base parchment paper out of the pan and onto a cutting board. Trim the edges with the serrated knife, follow the pre-cut tops, and cut the bottom brownie pieces.

Serve or wrap each brownie piece in parchment paper and freeze.