Preheat the oven to 175C/350F.
Line a baking sheet with parchment paper.
Start with the nice cream - add the bananas and peanut butter into the food processor and pulse to obtain a chunky mixture.
Add the almond milk and process to obtain a smooth mixture.
Scoop the mixture into a casserole and add into the freezer.
To make the brownie layer, drain the dates and add them into the food processor with the peanut butter and flax eggs.
Pulse to obtain a cream, then add the almond meal, cacao powder, baking soda, vinegar and melted chocolate, and pulse to incorporate.
Divide the batter onto the lined baking sheet, making three round 6" diameter and about 0.4" thin sheets.
Bake for 10 minutes, then remove and set aside to cool.
Remove the ice cream from the freezer.
Add a brownie cake layer on the bottom a 6" diameter cake tin.
Scoop a layer of ice cream, and continue the same, closing the cake with a brownie layer.
Cover with plastic foil and freeze for two hours.
Melt the chocolate over bain-marie and mix with coconut milk to obtain a smooth chocolate ganache.
Remove the cake from the freezer, cover with ganache, cut into slices and serve.