Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsweetened almond milk
  • 0.33 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1.5 quarts vanilla bean ice cream
  • 0.5 cup crushed walnuts
  • 0.25 cup low-sugar chocolate syrup
  • 2 cups cold heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk together flour, coconut sugar, cocoa powder, baking soda, and salt. Stir in almond milk, melted coconut oil, and vanilla extract until a smooth, glossy batter forms.
  3. Pour batter into the pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  4. Allow the cake base to cool completely in the pan.
  5. Place the cooled cake at the bottom of the springform pan. Spread half of the softened vanilla ice cream over the cake in an even layer.
  6. Drizzle low-sugar chocolate syrup and sprinkle crushed walnuts over the ice cream layer.
  7. Top with the remaining softened ice cream and smooth the surface.
  8. In a chilled bowl, beat heavy whipping cream, powdered sugar, cornstarch, and vanilla extract until stiff peaks form.
  9. Spread the stabilized whipped cream over the top ice cream layer using an offset spatula.
  10. Freeze the cake for at least 4 hours before slicing and serving.