Place the inner bowl of the ice cream maker in the freezer 48 hours before making the ice cream.
Soak the dates in boiling water then drain.
Add Ingredients 1 (dates, maple syrup, salt, water) into the blender attachment.
Attach the blender to the machine.
Blend until smooth and transfer to a smooth bowl.
Retrieve, clean the blender attachment.
Add Ingredients 2 (cashews, coconut milk, maple syrup, vanilla) to the blender.
Blend until smooth.
Fit the Ice cream maker attachment to the machine, including the inner bowl.
Start the machine on the lowest speed so the paddle is turning.
Transfer the contents of the blender to the Ice cream maker attachment.
Churn the mixture for 25 minutes or until thickened.
Spoon half of the ice cream mixture into the plastic container.
Scatter two thirds of Ingredients 3 (pecans) into the plastic container.
Pour over about 6 tablespoons of the caramel sauce.
Spoon the other half of the ice cream into the container.
Drizzle with about 6 tablespoons of the caramel sauce.
Swirl the caramel and ice cream together.
Scatter the rest of the pecans over the top.
Freeze for 2 hours or until firm enough to scoop.