Remove the ice cream from the freezer to soften whilst you prepare the cookie base.
To make the base, add 1/2 cup/ 70 grams of the oats to a blander and pulse to a fine flour. Pour into a bowl and set aside.
Add the pitted dates to the blender and blend with 5 tbsp water. You may not need all the water, so add it slowly just to help blend the dates.
Add the date paste to the bowl, and stir the remaining 1/4 cup/ 35 grams oats. Mix together to form a dough. If it is too wet, add more oats, and if it is too dry, add a little water. You want the dough to be malleable but not too sticky.
Press half of the dough into a loaf tin lined with greaseproof paper. To help spread the dough into an flat layer, use the base of a glass and a small square of greaseproof paper.
Add the softened ice cream to the base, and spread into an even layer using a spatula. Transfer to a freezer for 30 minutes.
Meanwhile, press the remaining dough into a rectangle (the same size as your loaf tin) on a piece of greaseproof paper.
Transfer the top layer onto the ice cream and gently press it down. Freeze for 1.5 hours.
Slice the ice cream sandwiches into 8 bars. Place them on a larger tray lined with greaseproof, and transfer to the freezer whilst you prepare the chocolate.
To make the chocolate coating, melt the chocolate in the microwave on the medium setting for 90 seconds, stirring every 30 seconds. Stir in the coconut oil and chopped almonds.
Half dip each ice cream sandwich into the chocolate. Transfer to the freezer for 5 minutes to set, then enjoy!