(see here)
1 tablespoon unsweetened cocoa powder
½ teaspoon baking powder
Pinch of fine sea salt
2 tablespoons melted (but not hot) ghee or unsalted
butter (or butter-flavored coconut oil if dairy-free),
plus extra for greasing the pans
1 large egg
½ teaspoon cherry extract

cherry glaze

3 tablespoons unsalted butter (or butter-flavored
coconut oil if dairy-free)
1½ tablespoons Swerve confectioners’-style
sweetener or equivalent amount of powdered stevia
or erythritol (see here)
1 to 2 teaspoons cherry extract

special equipment

Ice cream maker

1. To make the ice cream, place all the ingredients
   for the ice cream in a blender and puree for 1 minute or
   until frothy. Place in an ice cream maker and churn
   according to the manufacturer’s directions. Transfer the
   ice cream to an airtight container and place in the
   freezer while you make the cake and glaze. (Note: The
   ice cream can be made ahead and stored in the freezer
   for up to 1 month.)