First, make the date paste by combining the dates and water in a blender; pulse until dates form a caramel-colored paste and then set aside.
Scoop the cream part out of the coconut cream cans and into a medium-sized bowl; leave the water in the cans and use another time. If you refrigerate the cans, most of the water should absorb.
Add the cacao, almond milk, syrup, date paste, vanilla, and cinnamon to the bowl with the coconut cream and mix together with an electric mixer until everything is smooth; stir half of the caramel in by hand. You won't necessarily be able to see the caramel as it tend to blend in with the chocolate, but you'll be able to taste it.
Put ice cream in a parchment-lined bread pan, cover it with cling-wrap or foil and leave in the freezer for at least 6 hours, but preferably overnight.
Remove ice cream from the freezer 15-20 minutes before wanting to serve, scoop ice cream and drizzle with caramel sauce.
Optional: stir in chocolate chips or cacao nibs.
*Feel free to omit the chipotle seasoning for traditional caramel sauce instead of chipotle caramel sauce