Preheat oven to 350 degrees. Line an 8 inch round cake pan with parchment paper. Set aside
In a large mixing bowl sift or whisk the coconut flour, baking powder, xanthan gum, salt sweetener and cocoa powder until there are no lumps
Add the eggs and stir until all the dry ingredients have been moistened. Add the butter and stir until fully combined
Add the milk and the vanilla extract and stir until fully combined and smooth
Scoop batter into the prepared cake pan and use a spatula to spread the batter evenly throughout the cake pan. Make sure to keep the top smooth
Place in preheated oven and bake at 350 degrees 23-25 minutes or until a tester comes out clean.
Remove from the oven. The cake will be soft but will firm up as it cools. Cool in the pan 1 hour or until the cake is firm
Remove the cake from the pan and transfer to a wire rack. Allow to cool completely before topping the cake
While the cake is baking and cooling line another 8 inch round cake pan with plastic wrap
Scoop the SOFTENED ice cream into the cake pan and use a spatula to spread the ice cream evenly throughout the cake pan. Place in freezer and freeze 1 hour or until firm
Once the cake has cooled completely place it on a freezer safe plate. Remove the ice cream from the freezer. It does not have to be solid just firm enough to keep its shape once it is removed from the pan
Grasp the ends of the plastic wrap and remove the ice cream from the pan. Place the ice cream on top of the cake with the smooth side of the ice cream on top. Place back into freezer and freeze another hour. ( I like to freeze it overnight but it can be ready in an hour)
Remove the cake from the freezer and scoop about 1 1/2 cups of the frosting on the top of the cake and use a spatula to spread the frosting evenly over the top of the cake. Use the remaining frosting to frost the sides of the cake. Decorate as desired. Place back into the freezer and freeze about 30-45 minutes or until firm. Store leftovers in an airtight container in the freezer up to 1 week