Line two 9-inch square pans with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a microwave safe bowl, add your butter and chocolate and microwave until mostly melted. Mix together until combined, before whisking in the eggs and vanilla extract.
Moving quickly, add the dry ingredients into the wet and mix until just combined. Distribute the brownie batter amongst the two lined pans and spread out into a thin layer. Add another piece of parchment paper on both of the pans. Using your hands, press down lightly on each one to touch the brownie batter.
Bake the brownies for 12-14 minutes, before removing them from the oven. Remove the top layer of parchment paper before letting the brownies cool in the pans for 10 minutes. After 10 minutes, remove one of the brownies from the pan and allow it to cool on a cooling rack.
Remove your ice cream from the freezer and let it soften for 10 minutes. Scoop out portions of the ice cream onto the brownie that has remained in the pan. Spread out the ice cream before adding the other brownie layer on top. Gently press down on it before transferring it to the freezer until frozen.
Once frozen, use a sharp knife to slice into 9 bars.
* Use your favorite store bought keto ice cream or homemade ice cream. Rebel, Halotop, and Aldi all make fantastic options. I used So Delicious Unsweetened Vanilla Ice Cream. STORING ICE CREAM BARS: Ice cream bars should always be stored in the freezer. You can freeze them individually in ziplock bags, ensuring there are no air pockets. They will keep for at least 6 months.