For the caramel

1. Start by soaking pitted dates in coconut milk for four hours. Yes, four hours. Pour contents into a blender. Pulse for several seconds, and then add the rest of the ingredients. Blend at high speed until smooth. You might need to add more coconut milk or water if caramel starts to stick. Remove from blender and set aside, in the refrigerator until ready to serve.

For the ice cream

1. In a large pot, bring coconut milk and sugar to a light simmer. Reduce heat to low, and stir until all sugar has melted. Add vanilla extract and stir. This should take more than a couple of minutes. Remove from heat and pour into a container. Cover with plastic wrap and refrigerate for several hours. I left mine overnight, but it could take as little as a couple hours for it to reach a cold enough temperature.
2. Pour sweetened coconut milk into an ice cream maker. Follow manufacturers instructions. Once ice cream is ready, pour in caramel, roasted peanuts, pine nuts, and cacao nibs. Stir for a couple more minutes and transfer to a freezer safe container. Place in freezer for three to four hours before serving. Devour!