In a large bowl, add the double cream, vanilla and cardamom powder. Whip this until you get soft peaks.

Add the condensed milk and pistachio spread into this, mix until combined.

Pour this into a freezer safe container, then leave to freeze overnight.

Start by pre-heating your oven to 180c. Also grease an 8 inch square cake tin.

In a pot, add the milk and let this come to a boil. Once it comes to a boil, take it off the heat, and mix in the chopped dates and baking soda. Leave this aside for 10 minutes so the dates can soften.

After 10 minutes, pour this into a food processor or blender. Process until smooth.

In a large bowl, add the softened butter, brown sugar and vanilla. Beat these together for 5 minutes.

Add the date mixture and eggs into this, whisk these in.

In a separate bowl, whisk together the flour, baking powder, salt and cardamom powder.

Add this into the other bowl and whisk everything together until you get a smooth batter.

Now add the chopped pistachios and mix these in.

Pour this into your prepared cake tin, then bake in your pre-heated oven for around 50-55 minutes, or until a toothpick inserted into the centre comes out clean.

Whiles the cake is baking, make the sauce.

Add all the ingredients for the sauce into a pot and place this onto medium heat. Heat until all the butter has melted. Then let it simmer for 1-2 minutes, you just want it to thicken slightly.

Leave this aside.

Once your cake has baked and it is still hot, poke some holes into it using a knife or a skewer.

Pour half of the sauce over this, then leave this aside for 30 minutes so the sauce can soak into the cake.

After 30 minutes, cut it into pieces and serve with your pistachio ice cream and the leftover sauce. Enjoy!