Preheat oven to 350F. Grease 7-inch round springform pan with coconut oil and set aside.
Using a double broiler on low heat, combine cocoa, chocolate and coconut oil. Whisk until smooth.
Add sugar and egg, whisking until batter thickens. Add flour, salt and spices, whisking until just combined.
Pour batter into springform pan. Bake brownie for 25 minutes, or until cooked through with crisp edges.
Meanwhile, combine Spicy Chocolate Ice Cream ingredients in a small bowl, then return to freezer to set.
In a small microwave safe bowl combine ingredients for Chocolate Drizzle. Melt in microwave in 10 second increments, until smooth.
Remove brownie from springform pan and set aside. Once cool, slice in half and place the top half of brownie on the bottom of the pan.
Top brownie with Spicy Chocolate Ice Cream and transfer to freezer to set.
Once set, add remaining brownie and top with mint ice cream. Drizzle with chocolate and freeze until solid.
Place a knife in hot water and trace edge of cake to free from form. Garnish cake with fresh mint, then unclip form, slice and enjoy!