For the chocolate cookie crust:

1. Preheat the oven to 350 degrees F.
2. Combine the melted butter, cocoa powder, almond flour and sweetener in a medium sized bowl and mix well.
3. Press the cookie crust firmly and evenly into a 10 inch springform pan covering the bottom and going up the sides by about 1/2 inch.
4. Bake the crust for 14 minutes.
5. Remove and cool.

To assemble the ice cream cake:

1. Remove the ice cream from the freezer and soften on the counter for five to ten minutes, or until soft serve consistency and easy to spread.
2. Place the ice cream on top of the crust by spoonfuls and then spread with a knife or spatula until smooth and evenly dispersed over the crust.
3. Freeze for 30 minutes.
4. If using the optional chocolate drizzle, place chocolate in a small bowl and microwave for 1 minute.
5. Remove and stir.  If not liquified, microwave again for 10 seconds at a time until liquid.
6. Cool the chocolate for 2 minutes and then transfer to a plastic baggie.  Snip the bottom tip off leaving a tiny hole.
7. Remove the cake from the freezer and squeeze the melted chocolate from the bag in any pattern you choose onto the top and sides of the cake.
8. Return to the freezer for at least one hour or until firm enough to slice and serve.