2 cans coconut milk
1 tablespoon coconut manna
6 egg yolks, whisked
1-1/2 cups powdered sugar substitute (We used Lakanto)
1 tablespoon vanilla extract
1/2 teaspoon xanthan gum
3 teaspoons Irish cream LoRann oils extract
6 drops green food coloring
2-1/2 cups sifted almond flour
1/4 cup unsweetened cocoa powder
3 tablespoons baking powder
1/4 cup granulated sugar substitute
1/4 cup brown sugar substitute (I used Lakanto golden)
4 oz unsweetened dark chocolate (Bakers chocolate)
1/2 cup coconut oil
1/2 cup almond butter, fluid
1/2 cup unsweetened almond milk
4 eggs, whisked
2 tablespoons vanilla extract
To make the ice cream you will need an ice cream maker unless you are preparing this ahead of time and have time to allow the ice cream to freeze overnight.
In a saucepan over medium heat, add in the coconut milk and coconut manna. Bring to a boil and immediately remove from heat.
Place the 6 egg yolks in a glass bowl, and add in 3 tablespoons of the warmed coconut milk/manna mixture and whisk. Repeat three times, making sure to whisk so the egg yolks don't become scrambled.
Pour the remaining mixture into the bowl. Stir in the remaining ingredients and whisk well. Pour into a glass bowl and place in the refrigerator for 4 hours or upwards to overnight. Pour into your ice cream maker and follow instructions for completion per machine. (Mine needed to stir for 25 minutes)
Preheat oven to 350 Degrees Fahrenheit.
Sift all dry ingredients (except the chocolates) together and set aside
In a large microwave bowl , melt the coconut oil and 4 oz of unsweetened chocolate in 30 second intervals, stirring until melted (Mine took 1-1/2 minutes)
Add in the vanilla extract to this and stir very well. Add the remaining wet ingredients (almond butter, eggs, almond milk)
Pour the wet ingredients into the dry and mix very well.
Pour into your round silicone molds and bake for 15 minutes, or until a toothpick comes out clean.
Allow cake to cool for approximately 15 minutes, then remove from mold and allow remainder of cooling period on a wire rack.
Sandwich ice cream between and wrap individually in saran wrap to freeze.