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  Line two 8 inch square pans with parchment paper, extending above the edge of the pans.

Sandwich crust

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  In a food processor, chop nuts until granular in size.
  120 g walnuts, 120 g pecans
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  Set aside.
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  In a food processor, blend the dates and when it starts to break up, add the cocoa powder until it forms a ball.
  333 g pitted medjool dates, 55 g unsweetened cocoa powder
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  Stop when the cocoa powder is completely incorporated.
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  Add chopped nuts, almond flour, coconut oil and vanilla
  120 g almond flour, 1 Tbsp pure vanilla extract, 1 Tbsp melted coconut oil
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  Cut up the cocoa-date ball and blend until it becomes a dark, granular mixture.
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  If the dates have a low moisture content and the choconut mixture does not seem to bind together, add the almond butter.
  1-2 Tbsp almond butter
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  Half the mixture by weight and press the mixture firmly into the 2 pans lined with parchment paper.
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  Freeze the crust overnight until hardened.

Mascapone Ice cream

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  In a stand mixer, using the paddle attachment whip mascpone cheese and whipping cream until incorporated
  226 g mascapone cheese, ½ cup heavy whipping cream
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  Add the vanilla ice cream and blend quickly until incorporated.
  ½ cup heavy whipping cream
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  Place the ice cream in the freezer for 30 minutes until the consistency is slightly firmer than soft serve ice cream. Otherwise, it will melt when assembling.
  1.42 L vanilla ice cream

Assembling the ice cream sandwich

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  Take only ONE pan of the choconut crust out of the freezer. Keep the other crust in the freezer.
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  Spread the ice cream onto the crust and smooth until levelled.
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  Take the other crust out of the freezer and flip it onto an flexible thin plastic cutting board to keep the crust stable. Align the edge of the crust with the edge of the cutting board.
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  Position the top crust so that the corners and edge are aligned.
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  Slide the cutting board from under the top crust so that it is placed onto the ice cream.
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  Adjust the top crust to fit within the pan.
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  Freeze the ice cream sandwich again until solid.
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  Slice the ice cream sandwiches into portion sizes as needed. Place the remaining sandwich in a freezer bag until needed.