To make the vanilla ice cream

Blend all together until smooth. Pour into mini Popsicle moulds and place a paddle pop stick into the centre of each one. Place in the freezer for 2-3 hours or until solid and easily removed from there mould.

To make the toffee ice cream

Put the toffee ingredients into the blender with the remaining vanilla ice cream mixture and blend until smooth. Pour into a pouring jar, cover and refrigerate until needed. When the vanilla layer has set carefully remove them from their moulds by running the moulds under hot water. 

Give the toffee mixture a stir and pour into 1/4 of the large Popsicle mould. Carefully place the vanilla ice cream into the toffee mix making sure you can still grab onto the stick, if need fill gaps with more toffee ice cream. Repeat for all 6.

Return to the freezer for another 2-3 hours.

To make the biscuit

Pulse almonds into crumbs then pulse in the buckwheat groats. Add the bee pollen, coconut sugar (if using) and the coconut oil. Add in the date’s one at a time and pulse, making sure they still remain as crumbs. Using your fingers crumble into a shallow dish and set aside.

To make the chocolate

Once the ice cream has set you can begin to make the chocolate. In a heat proof bowl over hot water, stir all the chocolates ingredients together till combined. Working one at a time remove an ice cream from the freezer. Quickly dip into the chocolate and immediately press biscuit mixture into each side of the chocolate.

Return to freezer for at least 15 minutes to set before eating.