In a small saucepan, melt the butter over medium heat. Stir in the oats, coconut shreds, and vanilla extract (the ingredients will immediately absorb the butter). Cook and stir for 4 to 5 minutes or until oats are lightly toasted. Stir continuously and ensure that the oats do not burn. Remove from the stove, set aside.

In a high-speed blender or Vitamix, add the raisins, dates, seed butter, cloves, and stevia drops. Start blending first at the lowest setting, then immediately change the speed setting to high. Use the tamper tool to rotate the ingredients. Blend until you have a beautiful brown and sticky cookie dough. Transfer the brown mixture to a large bowl (be careful, the mixture might be hot) and add the reserved toasted oat mixture. Knead the oat mixture completely into the cookie dough. First, combine everything with a spoon. When the cookie dough mixture is somewhat cooled down, start kneading with your hands.

Transfer the whole content to a 9-inch square baking pan lined with parchment paper. Use your hands to start pressing the dough evenly across the entire bottom of the pan, shaping it into a rectangle shape. Place in the freezer for at least 2 hours or overnight.

Add all the ingredients in the same high-speed blender or Vitamix. Break the banana up into smaller pieces for easy blending. Blend on highest setting until smooth, creamy and no chunks are left. Use a tamper to rotate the ingredients.

Take the cookie dough out of the freezer and let sit for a minute at room temperature. Cut the square dough in half. Use a spatula to top one-half of the dough equally with the ice cream. Place the other half of the dough on top to form one giant ice cream sandwich. Use your spatula to scrape off any ice cream that is sticking out. Place back into the freezer and let harden overnight or for at least 2 hours.

When hardened, take out the giant ice cream sandwich and let sit for a minute at room temperature. Cut into six equal rectangular pieces or smaller pieces of 12. Use a bread knife to cut through the dough. Enjoy immediately or store in the freezer.