Prep Steps

1.   Prepare a batch of my sugar free sweetened condensed milk and let cool to room temperature

2.   Preheat oven to 180 C or 360 F and place parchment on a 30 cm X 42 cm (12″ X 17″) baking sheet

3.   Into a measuring cup add 1 cup of warm brewed coffee, add the powdered Dutch processed cocoa and mix until well combined and lump free. Set aside

Cake

4.   To a large mixing bowl or stand mixer bowl add the room temperature whole eggs and vanilla. Whisk until eggs are pale yellow and frothy and volume has increased. Toss in the finely ground salt and baking powder while whisking continuously

5.   Pour the coffee and cacao mixture into the egg mixture

6.   Place a fine mesh sieve over the mixing bowl and toss in the almond flour and whisk to combine. Add the finely ground sweetener and whisk to combine. Stop and scrape the bowl

7.   Pour the batter mixture onto the parchment lined baking sheet. Lightly tap the pan onto the counter and distribute evenly over the surface, to edges and corners of the pan

8.   Place into the middle position of your preheated oven and bake for 10 minutes. Remove from oven and let cool for 10 minutes in the pan. Slide cake onto a cooling rack. Let cool to room temperature

9.   When the cake is cool, cut into 2 halves, lengthwise. Place sheets of parchment onto the serving platter in such a way that they can be pulled out from underneath the cake when done. Transfer one of the two cake slabs onto the parchment lined serving platter.

No machine ice cream

10.   Into a clean mixing bowl, add the heavy whipping cream and vanilla. Whip to a light peak stage. Add the room temperature sweetened condensed milk and whip lightly to combine. If the cream is getting too stiff, stop whipping and use a spatula to fold and combine. Do not over whip. Cover with a lid and place into the refrigerator until needed

Assembling the cake

11.   Place about half of the soft serve ice cream mixture into a piping bag and then pipe to distribute the soft serve ice cream along the outer perimeter of the slab. Squeeze out the ice cream over the cake and use a spatula to spread out and even the surface of the ice cream

12.   Carefully lay the second half of your sheet cake on top of the ice cream layer. Distribute the rest of the ice cream on top and along the sides of the cake. Use an offset spatula and or a bench scraper to level and smooth the surface and sides of the cake

13.   OPTIONAL: you can leave the ice cream cake as is or decorate as you wish. A suggested garnish for the cake it to sprinkle chocolate shavings along the outer perimeter of the cake

14.   Place the finished cake into the freezer for at least 8 hours, to set. Before serving, remove from freezer and allow to thaw for 10 to 15 minutes before cutting and serving. Keep the cake in the refrigerator when not serving. Enjoy!