Soft, chewy, indulgent deliciousness...

Prep time 3 hours

Serves 4


  • 12 Medjool dates
  • 165ml water
  • 85g coconut flour
  • 2 tbsp light brown or coconut sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 40g plain chocolate chips
  • 1 500ml tub Oppo Salted Caramel ice cream (any flavour can be used)


  1. Line a loaf tin with greaseproof paper
  2. Place the pitted dates into a blender and add the water. 
  3. Blend until well combined (this takes between 3 – 5 minutes)
  4. Add the coconut flour, sugar, vanilla extract and salt to the blender. Mix on a low speed until the dough comes together
  5. Tip the dough into a bowl and add the chocolate chips. Mix thoroughly to distribute evenly
  6. Divide the dough into 2 equal parts
  7. Add half the mixture to the bottom of a loaf tin.
  8. Using the back of a table spoon spread the mixture evenly and pop into the freezer for 20 minutes
  9. Remove the ice cream from the freezer and allow to soften
  10. Spoon the ice cream over the first layer of dough and pop the tin back into the freezer for 2 – 3 hours or until set
  11. Top with the remaining cookie dough and smooth out using the back of a table spoon
  12. Place the tin back into the freezer and leave over night
  13. Once set, cut roughly into 10 pieces