Ingredients:

  • 8 oz (225g) 70% dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) cold heavy whipping cream
  • 1/2 cup (120g) plain Greek yogurt (strained)
  • 2 tbsp (30g) powdered monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 13 chocolate ice cream sandwiches (approx. 56g each)
  • 1/4 cup (60ml) hot fudge sauce (low-sugar)
  • 1/4 cup (30g) toasted almond slivers

Instructions:

  1. Place the chopped dark chocolate and heavy cream in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring in between, until the mixture is glossy and smooth.
  3. Stir in the maple syrup and vanilla extract until fully incorporated.
  4. Let the fudge cool for 10 minutes until thick but still pourable.
  5. Pour the cold heavy cream, Greek yogurt, monk fruit sweetener, and vanilla into a chilled bowl.
  6. Beat on medium-high speed until stiff peaks form.
  7. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  8. Assemble the cake by layering the fudge, ice cream sandwiches, and stabilized cream.
  9. Chill the cake in the freezer for a minimum of 6 hours before slicing.