Pecan Brownie Ice Cream Bars

1. Prepare a 10-15cm square tin lining with baking paper. Add everything except the dates to a food processor. Pulse until very small crumbs have formed.

2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates). Press into tin.

3. Remove ice creams from the freezer and place each into a bowl. Allow to soften for 10-15 minutes. Add the vanilla ice cream and spread into an even layer, then top with salted caramel and smooth to form a second even layer. Freeze for 2 hours.

Serving

1. Remove from the freezer.

2. Carefully run the tin under hot water for 10-20 seconds, ensuring no water enters the ice cream.

3. Remove the slice from the tin.

4. Use a sharp knife to cut into desired bars.

5. Serve topped with optional berries, and store any extras in an airtight container in the freezer.