In a large ceramic or metal mixing bowl combine: ½ cup sifted coconut flour, ¾ cup coconut sugar or monk fruit sweetener. Mix together well.
In a medium sauce pan on medium heat combine: ⅓ cup oil of choice, 2 tablespoon cocoa or cacao powder and ½ cup water. Stir and heat until just boiling. Once boiling pour cocoa powder-oil mixture over coconut flour mixture. Stir together.
Add to the mixing bowl: 3 eggs, 1 teaspoon vanilla extract, ⅓ cup milk of choice mixed with 1 teaspoon apple cider vinegar, and 1 teaspoon baking soda. Mix together thoroughly.
Pour batter into prepared 9 inch spring form pan or cake pan, and spread batter around evenly.
Bake at 400 F for 20 minutes or until toothpick comes out clean.
Remove and cool completely, then put in fridge until ice cream is ready.
Once ice cream is frozen to a soft serve texture, spoon onto top of cake and spread around evenly with a rubber spreader.
Cover ice cream cake and put back in freezer for at least 5 hours or longer until ice cream is firm.
Take out of freezer and defrost for 7 to 10 minutes before cutting and eating (if it is easy to cut the cake layer then it is ready to eat)
Can also make nut or seed butter magic shell drizzle: heat and stir all magic shell ingredients in a small sauce pan on medium low until melted and combined. Drizzle on frozen ice cream cake (will solidify on contact with cold).
Once cake is a little defrosted but ice cream is not melted, cut and serve. Keep left overs in freezer, and just defrost a little before serving again.
Nutritional Data for Paleo (coconut sugar and honey) Version : Servings: 12, Serving size: 1 piece, Cal: 191, Carbs: 22 g / Net carbs: 19.5 g, Fiber: 2.5 g, Fat: 11g, Protein: 3 g, Sugar: 16 g Nutritional Data for Low Carb (sugar free) Version: Servings: 12, Serving size: 1 piece, Cal:139, Carbs: 8g / Net Carbs: 5.5 g, Fiber: 2.5 g, Fat: 11g, Protein: 3 g, Sugar: 4 g*all nutritional data are estimates based on the products I used*