The process:
In a blender, combine macadamia nut cream, coconut milk and dates. Blend until smooth.
Pour the mixture into silicone ice cream molds and insert wooden sticks.*Due to the creamy filling texture, avoid using regular (vertical) plastic ice cream molds, as they may stick.
Freeze for about 3-4 hours until firm.
Macadamia Chocolate Coating:
Melt the dark chocolate. Chop the macadamia nuts and mix them into the melted chocolate.
Remove each ice cream bar from the mold and dip it into the melted chocolate. The chocolate layer will harden in a few seconds. Enjoy immediately or store in the freezer. Enjoy!