is level, place a second cake layer on top, then add
another layer of ice cream. Repeat with the remaining
layers of cake and ice cream so you have 4 even layers.
Freeze overnight.
- Once frozen, make the chocolate glaze: Place
the butter and chopped chocolate in a double boiler or
in a heat-safe bowl set over a pot of simmering water.
Heat on medium, stirring often, until the chocolate is
just melted (don’t let it burn!), then add the cream,
sweetener, and vanilla. Stir until smooth and thick.
Remove from the heat and place in the refrigerator to
cool for a few minutes before using. - Remove the frozen ice cream cake from the
freezer. Drizzle the glaze on top of the cake and put it
back in the freezer to set. Allow to thaw a bit before
slicing and serving. Store extras in an airtight container
in the freezer for up to 1 month.
note: This is just one option for layering this cake. You
could also put one unsliced cake layer in the bottom of
the pan, add all the ice cream to form the middle layer,
and then add the second cake layer and the glaze on
top, as shown in the photo. For the cake pictured, I
also used the almond butter swirl mixture to make a
separate layer on top of the ice cream instead of
adding it to the ice cream to create a swirl. However