Preheat oven to 350°F. Lightly grease a loaf pan and line with oven-safe parchment paper. Brew coffee. Set out eggs and milk to reach room temperature.

In a medium bowl, whisk together the baking powder, baking soda, cocoa powder, cornstarch, flour, and salt. Set aside.

In a separate bowl, combine the milk, vanilla, and vinegar. Set aside.

In a large mixing bowl, whisk together the brown sugar, eggs and egg yolk, granulated sugar, mayonnaise, and vegetable oil.

Add the milk mixture to the sugar mixture and combine.

Pour in half of the flour mixture and whisk until fully incorporated.

Add in the coffee and whisk until incorporated.

Add the remaining flour mixture and whisk until completely combined. The batter will be smooth and runny.

Bake for 30-35 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 10 minutes. Place in the freezer for at least 4 hours.

For the ice cream filling, set out vanilla ice cream until it becomes very soft (not melted).

Add the unsweetened shredded coconut and almond extract to the ice cream, folding until fully combined.

Remove cake from freezer and slice lengthwise to create three layers.

Between the bottom and center layers, add a layer of ice cream and a layer of slivered almonds. Repeat this step between the middle and top layer.

Place cake back into the freezer until the ice cream sets (about 1 hour).

Once frozen, top cake with slivered almonds and melted chocolate syrup.

Place back into the freezer just long enough to cool the chocolate syrup (about 5-10 minutes).

Enjoy your Almond Joy Ice Cream Fudge Cake! 🍫

💡Tip: Add the slivered almonds before the chocolate syrup to seal them in place.

💡Tip: To save leftover cake, wrap in cling film and store in the freezer.