In a blender or food processor, chop the almonds and peanuts into a meal texture. If you chop too much, you'll have nut butter. Pour into a bowl and set aside.
In the same blender or food processor, add the dates and chop into small pieces. Add in the peanut butter and nut meal and pulse to combine, scraping the sides. You may need to pour into a large bowl and mix by hand until all combined.
Scoop out about 1 T of dough (or more or less depending on size of sandwiches you want) and roll into a ball. Place on a parchment-lined baking sheet. With a fork, press down crosswise in 2 directions on each cookie until slightly flattened and lighlty sprinkle sea salt on each. Freeze for at least 1 hour until hardened.
While cookies are freezing, make your strawberry ice cream by putting your pint (or 16 ounces) of ice cream in a blender and add ½ cup of chopped strawberries. Pulse gently a few times to combine, until the color changes to pink. Stir in by hand the remaining ½ cup of strawberries. Pour back into your ice cream container or another container that can be sealed shut. Put back into the freezer to let harden.
When both the cookies and ice cream are hardened, remove them from the freezer and let each sit out a few minutes. To assemble the sandwiches, scoop as much ice cream as you'd like on half of the cookies. Using the cookies that do not have ice cream, press down on the the cookies with ice cream to slighly flatten and form a sandwich. Place in the freezer until ready to eat. Let sit out at room temperature a few minutes before serving. Enjoy!