Ingredients:

  • 125g all-purpose flour
  • 45g Dutch-process cocoa powder
  • 100g coconut sugar
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
  • 115g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 60ml whole milk
  • 1 tsp pure vanilla extract
  • 1.5 liters vanilla bean ice cream
  • 120g plain Greek yogurt

Instructions:

  1. Preheat oven to 180°C (350°F). Line a 9x13 inch rimmed baking sheet with parchment paper, leaving an overhang on the sides.
  2. Whisk melted butter, coconut sugar, egg, milk, and vanilla until smooth. Whisk the 125g all purpose flour, 45g cocoa, 1 tsp baking powder, and 0.25 tsp salt in a medium bowl. Add the dry ingredients to the wet. Spread the batter into a very thin, even layer across the pan using an offset spatula.
  3. Bake for 10–12 minutes until the surface is matte and springy. Lift parchment out and cool completely on a wire rack.
  4. Cut the cooled chocolate slab in half to create two equal rectangles.
  5. Let the 1.5 liters of ice cream sit out for 10 minutes until slightly softened, then fold in the 120g Greek yogurt. Spread the filling evenly over one cake rectangle, then top with the second rectangle.
  6. Wrap the slab and freeze for at least 4 hours. Once hard, use a serrated knife dipped in hot water, slice into 12 uniform rectangles.