Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan.
Heat the mixture until it starts to boil, stirring constantly. The mixture will become thicker in consistency.
Split the vanilla bean lengthwise and scrape the seeds. Place the bean and seeds in the mixture and let cool for a few minutes, then refrigerate overnight.
Remove the vanilla bean from the mixture and freeze in an ice cream maker.
Spread ice cream over the brownie and freeze for a couple of hours before serving. Remove the cake from the springform pan and top it with Chocolate Fudge Topping and chopped pecans.
Notes
I used two pans for this recipe and it serves approximately 6-8 people.Nutrition facts calculated without the chocolate fudge topping.