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In a heatproof bowl, combine chopped dates, boiled milk, and baking soda. Let sit for 10 minutes to soften.
Transfer to a blender and blend until smooth.
In a large bowl, whisk together the date mixture, melted butter, eggs, brown sugar, and vanilla extract.
Sift in the flour, baking powder, and salt. Mix until smooth and fully combined.
Grease two loaf pans (or one 9x13-inch pan) and pour in the batter.
Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
In a saucepan over medium heat, melt butter. Add brown sugar, cream, and vanilla extract.
Stir and simmer for 10–15 minutes until thickened.
Let cakes cool for 10 minutes in the pan. Poke holes all over the surface with a toothpick.
Pour warm toffee sauce evenly over the cakes. Let sit for 30 minutes to soak in.
Slice and serve with vanilla ice cream and an extra drizzle of toffee sauce.