Blend coconut cream, bananas and vanilla powder until creamy. Pour into four popsicle molds and freeze overnight. To remove the ice cream run water over the mold, lay popsicles onto lined tray and return to freezer.
Stir cacao butter/coconut oil over lo heat until melted, add cacao powder and maple syrup. Stirring until smooth. Dip popsicles into chocolate and return to freezer.
Blend dates, almond butter and splash of water in blender or food processor. Stop and scrape sides of machine a few times, adding small amounts of water to get smooth thick consistency.
Spread caramel on one side of each ice cream. Return to freezer for 1-2 hours until caramel has firmed up to the touch. Gently remelt chocolate over low heat and dip popsicles one last time.
Return to freezer for another 30 minutes.