Chef Danny Bortnick developed this dessert for his customers on gluten-free diets.
He makes a flourless chocolate cake batter and pours it into sheet pans about ¼-inch thick. He bakes them and then freezes them.
While the cakes are cooling, he pours smooth peanut butter into a vanilla ice cream base and spins it into the ice cream.
He spreads that about a half-inch thick onto one sheet of cake, tops it with another sheet of cake and freezes it.