So here’s the Paleo Ice’cream’ Cake
1/2 C Ground Coconut
1/2 C Almond Butter
1/4 TBSP Organic Cocoa
2 TBSP Honey
1/2 tsp Vanilla
1/4 C slivered almonds used later with 1 Can Coconut Milk and 1 1/2 C of frozen blueberries.
Mix first 5 ingredients to form a ball of dough. Use a DOUBLED piece of parchment paper to fit an 8 X 8 cake pan. Place the dough between the doubled parchment and use a rolling pin to flatten it to 8 X 8 square. Cut top layer of parchment off and lift the layer of dough, keeping parchment intact and place in cake pan. Sprinkle with slivered almonds.
In a blender mix 1 can of coconut milk with 1 1/2 cups of frozen blueberries and blend to a smooth mixture. Pour this over the mixture in the cake pan and place in the freezer to harden. Do NOT freeze it solid!!! Just firm enough to cut and place on a plate without it falling apart.