Pulse oats in a food processor until a fine powder results. Add cocoa and dates; process until combined and powder-like. Add cocoa butter and water; pulse until a crumbly dough forms. Transfer mixture to a piece of parchment; knead a bit to combine with the warmth of your hands. Cover with another piece of parchment and roll to a 1/4-inch thickness. Place in fridge to chill. Clean out processor container.

Combine chocolate chips and coffee in food processor container; pulse until mixture is melty and combined. Add bananas and vanilla paste; pulse until well-combined and the consistency of soft-serve ice cream, stopping to scrape sides with a spatula as needed. Spread mixture into an 8-inch parchment lined container. Freeze for 30 minutes.

Using a 2 1/2-inch round cutter, cut out cookies. Using the same cutter, cut ice cream and place on top of half of cookies. Top with remaining cookies. Store in freezer.