comes out clean. Allow the cake layers to cool
completely in the pans.
- Meanwhile, make the ice cream layer: In a
blender, combine the butter, whole eggs, egg yolks,
cashew milk, MCT oil, vanilla, sweetener, cocoa
powder, and salt. Blend until very smooth. Place in an
ice cream maker and churn according to the
manufacturer’s directions. - While the ice cream is churning, make the
almond butter swirl, if using: Combine the almond
butter, melted butter, and sweetener in a small bowl and
beat until smooth with the hand mixer. Place in the
refrigerator to chill until the ice cream is almost done.
In the last 30 seconds of churning, add the swirl to the
ice cream maker. - When the cake layers are fully cool, run a knife
around the edge of each pan to loosen the cake, then
tip the pan over and pop out the cake. With a large
sharp knife, cut each cake layer in half horizontally to
create 4 thin layers. At this point, the cake layers can be
frozen, or you can assemble the ice cream cake
immediately and then freeze it. - To assemble, take one sliced layer of cake and
set it in a parchment paper–lined springform pan (the
walls of the springform pan will help support the cake
as you build it). Then scoop some ice cream on top of it
and spread it in an even layer. Once the ice cream layer