Date caramel

1. Pit and roughly chop the dates. Place the dates in a high speed blender with coconut milk, vanilla extract and salt and blend until completely smooth, with no chunks remaining. 
2. Add the melted coconut oil and warm water and blend again to combine.
3. Place the caramel in a bowl and set aside at room temperature.

Peanut ice-cream

1. Line a rectangular 8x4x2,5 inches baking pan with parchment paper. 
2. Roughly chop half of the peanuts and set aside for ice-cream layering.
3. Place the frozen sliced bananas, pitted and chopped dates, almond milk, peanut butter and vanilla extract in a high speed blender. Blend until you get a perfectly smooth and creamy texture.
4. Add the arrowroot (optional) and the melted coconut oil and blend quickly to incorporate.
5. Assemble the ice-cream. Pour one third of the ice-cream mixture in the lined pan and tap to spread. Drizzle one third of the caramel and sprinkle a mix of chopped and whole peanuts. Repeat the process two more times until you’ve used all the ice-cream and caramel. If the caramel has become too thick, add a little warm water and stir for a runnier pourable texture.
6. Place in freezer to firm up for 6 hours or until the ice-cream is hard enough.

Chocolate shell

1. Mix the melted coconut oil, maple syrup and cacao powder in bowl. Stir until combined in a runny chocolate sauce.
2. When the ice-cream has harden enough, remove from the freezer and pour the chocolate sauce on top. Gently tap to spread and fully cover the surface of the ice-cream. Sprinkle sea salt flakes on top.
3. Return in freezer for 30 minutes to harden.
4. Remove the ice-cream from the freezer 10 minutes before serving to soften.