Combine the 2 cans of coconut milk and the can of coconut cream in a pot over medium heat.

Once the milk is warm, add the loose chamomile and stir. Continue heating for a total of 15 minutes.

Remove the mixture and strain. Pour into a container and freeze 6-8 hours (or untilfrozen).

When ready to serve, remove from freezer and thaw. While the ice cream is thawing, create the date caramel from the Vegan Salted Date Caramel Chocolate Cookies recipe.

Spoon the caramel over the ice cream, serve, and enjoy!