1. Line a loaf pan with parchment paper. Set aside.

2. Put all ice cream ingredients into the bowl of a food processor or high-powered blender, and blend just until smooth. Pour into the loaf pan and transfer to the freezer to harden. This should take at least 3 hours, but can be left in the freezer for up to a week before making the bars, if needed.

3. When ready to assemble the bars, make the date caramel. Put all ingredients into a food processor or high-powered blender, and pulse until a thick, sticky caramel is formed. If needed, add up to 2 more Tablespoons of water to help it come together. It should be thick, and some small chunks of dates remaining is fine.

4. Spread the caramel over the frozen ice cream layer, sprinkle with peanuts, and put back into the freezer while you melt the chocolate.

5. Put chocolate and coconut oil into a microwave-safe bowl (or in a double-boiler on the stove over med-low heat) and microwave in 20-second intervals until just melted.

6. Working quickly, remove the pan from the freezer and lift the parchment out of the pan. Cut into 6 bars, and dip each one in chocolate. Transfer back onto the parchment paper, then immediately transfer the bars to the freezer to firm up. You may want to put the parchment on a plate or larger pan that fits in your freezer so you can quickly pop them back in once you dip them.

7. Once fully frozen, transfer them to an airtight container for up to 2 weeks. When completely frozen the ice cream layer is a little bit icy, so I recommend letting the bars sit at room temperature for a few minutes before biting into them, just like you probably would with any storebought ice cream bar.