Boil the kettle, then allow it to sit for 5 minutes whilst you get the other ingredients ready

Pit the medjool dates and put into a glass container

Add the bi-carb soda

Pour over enough hot water (which has been off the boil for 5 minutes) to cover the dates

Let it sit for 15 minutes, then drain BUT keep the drained water

Put the dates, maple syrup, sea salt flakes and vanilla bean paste into TM bowl and mix 10 seconds / speed 5

Lift lid and stir … repeat this process 4 or 5 times until you get a consistency that you are happy with, adding up to 3 tablespoons of the reserved liquid if you feel it is too thick (I used 3 tablespoons the first time, and only 2 the second time so this can vary … you want the mix to be thick like a caramel, but not so thick that it is hard to spread)

Taste the caramel and adjust salt if necessary

Take your ice cream out of the freezer to soften for 10 to 15 minutes, before layering the caramel in the ice cream (I used 1/3 ice cream, topped with ½ caramel, then 1/3 ice cream, then ½ caramel, and then final 1/3 ice cream)

Use a knife to swirl the caramel through the ice cream

Return ice cream to freezer and let set for a minimum of 4 hours (I always like to leave it overnight)

Then hold yourself back and show restraint as you serve yourself a single scoop!