Soak the cashews in the coconut cream for at least 2 hours
For the ice cream, place the cashews, coconut cream and mashed banana in a food processor and whizz until combined and creamy. Set aside in a bowl.
For the caramel sauce, put the dates and almond butter in the food processor and whizz until combined.
Gently swirl the ice cream and caramel sauce together. Pour the mixture into the ice block moulds. Put moulds in freezer overnight or until set.
For the cookies, mix all the ingredients together until crumbly. Have as it is (raw) or bake in oven at 180C for about 10 minutes. Set aside to cool.
For the chocolate coating, mix all the ingredients until combined. If the coconut butter or oil is solid, pop it in the microwave for 10 seconds to melt it then mix the ingredients. Set aside.
Remove the ice cream from the freezer and run warm water over the moulds to loosen the ice cream from the moulds.
Quickly dip each ice cream into the chocolate sauce and the cookies. The chocolate sauce will set almost immediately so make sure you do this quickly!
Enjoy immediately or return to the freezer!