Directions

1. 1

   Preheat oven to 325°F. Grease a 9-inch springform pan thoroughly and line with parchment paper. In a medium bowl, whisk together almond flour, cocoa powder, whey protein powder, baking powder, xanthan gum, and salt. Set aside. In a large bowl, cream together butter and Swerve Sweetener until light and fluffy. Beat in eggs and vanilla extract until well combined. Alternately add the dry mixture and almond milk, beginning and ending with the dry mixture, beating until just combined.

2. 2

   Pour batter into prepared pan and smooth the top with a spatula or knife, ensuring an even surface.

3. 3

   Bake for 35 to 40 minutes, until the cake is set and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes. Release the springform sides and allow cake to cool completely on a wire rack.

4. 4

   Once cooled, carefully slice the cake horizontally into two even layers. In a large saucepan, combine heavy whipping cream, 1 cup almond milk, 1/2 cup Swerve Sweetener, and chopped fresh mint leaves. Bring to a gentle boil over medium heat, then remove from heat. Cover and steep for 30 minutes to infuse the mint flavor.

5. 5

   Transfer the mint cream mixture to a blender and blend until the mint leaves are completely pureed. Return the mixture to the saucepan over low heat and warm until it reaches 175°F on an instant-read thermometer. In a separate medium bowl, whisk the egg yolks together. Slowly add about 1 cup of the hot cream mixture to the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan, whisking continuously, and cook until the custard reaches 180°F on an instant-read thermometer.

6. 6

   Pour the custard into a bowl set over an ice bath and cool for 10 minutes. Cover tightly with plastic wrap and refrigerate for at least 3 hours. After chilling, stir in vodka and vegetable glycerin if using, then add mint extract and liquid stevia extract.

7. 7

   Sprinkle the xanthan gum over the custard surface and whisk vigorously until fully incorporated.

8. 8

   Pour the custard into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned ice cream to a bowl, fold in the dark chocolate chips, and place in the freezer. Line the same springform pan with parchment paper, extending it above the sides.

9. 9

   Place one cake layer in the bottom of the springform pan. Spread half of the mint chocolate chip ice cream evenly over it. Carefully place the second cake layer on top of the ice cream. Spread the remaining ice cream over the top layer. Freeze until the ice cream is firm, at least 2 to 3 hours.

10. 10

    While the cake freezes, prepare the chocolate ganache. In a medium saucepan over low heat, combine softened butter and unsweetened chocolate, stirring until completely melted and smooth. Remove from heat, stir in powdered Swerve Sweetener and vanilla extract until well combined. Let cool for 5 to 10 minutes until the ganache thickens slightly but is still pourable.

11. 11

    Pour the warm ganache over the top of the frozen cake, allowing it to drip decoratively down the sides.

12. 12

    To serve, dip a sharp knife in very hot water for 30 seconds and cut slices, dipping and reheating the knife between cuts. For leftovers, allow the cake to sit at room temperature for 10 to 15 minutes before cutting again to make slicing easier.