Make sure you have popsicle molds and popsicle sticks ready.

Chocolate Cookie Dough:

1. Add the almond flour, cacao powder, and sea salt to a food processor and pulse to combine.
2. Add the Medjool dates and nut butter and process until dough forms. You might need to scrape down the sides once or twice. The dough should stick together easily. If it’s too dry, add a teaspoon more almond butter or another Medjool date. If it’s too sticky, add more almond flour.

Ice Cream:

1. Add coconut milk, bananas, vanilla extract, cinnamon, and maple syrup to a high-speed blender.
2. Blend until smooth.
3. Pour the ice cream mixture into your prepared popsicle molds about ¾ way up.
4. Crumble the cookie dough into each popsicle mold and use the back of a spoon or one of your popsicle sticks to push the cookie dough around to distribute it well. Save about ¼ cup for later.
5. Top up the popsicles with more ice cream mixture and insert a popsicle stick into each popsicle.
6. Crumble the remaining cookie dough on top of each popsicle and gently push it in.
7. Transfer the popsicles into the freezer and freeze for at least 8 hours.
8. To take them out, run the molds under hot water briefly. It should make it easier for you to pull the popsicles out of the molds.
9. Lay the popsicles out on a baking sheet lined with parchment paper in a single layer and transfer them back to the freezer for an hour or so to flash freeze them. Once they’re set, you can transfer them to a freezer-safe bag or container and they shouldn’t stick together. Store in the freezer for up to 2-4 months.