Scrape out the pulp from the vanilla pod. Place the ice cubes, almond paste, pitted dates, and the vanilla pulp in a high-powered blender and blend until smooth. Then pour the mixture into 6 popsicle moulds – or large ice cube moulds. This is best done by spooning the mixture into the popsicle moulds and tapping the moulds on the work surface several times to release any air and allow the cream to slide down into the mould. Put the sticks or handles into the moulds and place the ice cream in the freezer overnight.

The next day, break the chocolate into pieces and melt it in a water bath while stirring. Take the ice cream out of the freezer, carefully remove it from the moulds and glaze it with the melted, slightly cooled chocolate using a large spoon. This works best over a bowl so that no chocolate is lost! You can eat the finished vegan vanilla popsicles immediately or store them in the freezer.