Preheat the oven to 165°C (330 °F) on fan bake.
Cover the dates in boiling water until just covered, leave to soak for 5 minutes, then drain (reserve the soaking liquid to add to your bircher, for a smoothie, or to make nut/plant milk).
Place coconut in a food processor and blend to a fine flour. Then add almond butter and dates and process until a sticky mixture is achieved (that holds together when you press in your hands).
Roll mix into 8 even sized balls, then flatten carefully with your hands and place on a lined baking tray. Press each cookie down again with the back of a spatula until they’re quite flat ~0.3-0.5mm high (without them falling apart).
Bake for 10 minutes until just golden, leave to cool completely before moving off the tray, then place in the freezer to chill (and harden).
To assemble, place 4 cookies top down down (flat side up), and place a scoop of ice cream on each cookie. Top with a second cookie and press down to flatten, then place in the freezer for at least 30 minutes to completely firm up again.
Enjoy! Will keep in the freezer for up to 4 weeks.