Place the softened ice cream and peanut butter in a large bowl, mixing to combine. Spread the ice cream in a 9x5 or 8x8 parchment paper lined pan and place in the freezer until solidified, at least 3 to 4 hours.

Meanwhile, prepare the caramel. Place the dates in a food processor and pulse until a large date ball forms. You’ll see it take on different forms – from a crumb to eventually a ball. Once in a ball, add in the sugar, vanilla extract, and coconut cream, pulsing until smooth, about 2 to 4 minutes. You may need to push down the sides with a spatula a few times. Once the ice cream layer is frozen, spread the caramel on top. Next, sprinkle on the peanuts, pressing them in gently with a spatula. Place back into the freezer another 2 to 3 hours.

Once fully frozen, carefully remove the ice cream/caramel mixture from the pan and cut into 8 bars. Place back in the freezer while you prepare the chocolate.

Melt the chocolate and coconut oil in a microwave or using a double boiler method. Place the melted chocolate in a tall glass or shallow bowl. Working one at a time, carefully dip each bar in the melted chocolate, tapping pf any excess. Continue until all the bars are coated in chocolate. Give them a generous drizzle of additional chocolate, followed by a sprinkle of Maldon salt. Place back in the freezer for another 15-20 minutes, or until ready to enjoy!