Step 1: Whip Up Your Ice Cream.

1. Add the coconut milk, dates, vanilla extract and optional vanilla bean powder to a blender. Blend on high until the mixture is smooth. (If your dates seem too hard, you can soften them by placing the coconut milk and dates in a sauce pot on the stove until the coconut milk is warm. Set it aside for 10 minutes and then blend.)
2. Pour the ice cream base into a loaf pan. Cover it and place it in the freezer for 6 hours or overnight. Or, if you NEED affogato now, I know the feeling, use any flavor of ice cream in your freezer or order some in.

Step 2: Make The Caramel.

1. Once your ice cream has frozen, remove it from the freezer while you make your caramel. By the time you are ready for dessert, it will be softened up and ready to scoop.
2. Add the caramel ingredients into a saucepan over medium-low heat. Whisk constantly until the coconut oil is melted and you have a smooth caramel.

Step 3: Assemble And Enjoy!

1. Add 2 scoops of ice cream into a glass. Top with a generous spoonful of caramel sauce and a sprinkle of dark chocolate.
2. Brew your Vertuo Decaffeinato Ontoso in a separate cup and pour over your ice cream. Enjoy immediately!