Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.
While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.
Drizzle with melted chocolate and serve with raspberries and cream.