Vegan Ice Cream: Place Banana (8), Tahini (2 tablespoon), Unsweetened Almond Milk (200 milliliter) and Dates (200 gram) into a blender and pulse until combined. The mixture should be thick and creamy – you may need to refreeze the ice cream mixture before serving.
Toffee Sauce: In a saucepan over low heat, soften the Dates (250 gram) in a little water and drain. Place into a food processor along with the Coconut Oil (5 tablespoon) and Vanilla Extract (5 milliliter).
Blitz until smooth and serve the date “toffee” alongside the ice cream while its still warm. Scoop the ice cream into Ice Cream Cone (8), add a scatter of toasted Unsweetened Coconut Flakes (to taste), a spoonful of toffee sauce and serve immediately.