Break up all of the chocolate into a bowl and add the butter.

Put the 200mL of cream, honey and vanilla in a saucepan and hear up until starting to boil.

Pour the hot cream onto the pieces of chocolate. Wait for a minute so the chocolate and butter could melt by the creams temperature. Stir until fully combined (It may not be fully combined but carry on stirring, it will eventually combine)
This is what you call a ganche.

Put the Ganache into the freezer ao it could start to chill.

Whip the cream until the cream is starting to form soft peaks. Add the Caramel in 1/3 of the can at a time and always taste if you like it, if you want have more of the caramel flavour then add another 1/3 and try.

Put the ice cream in an ixe cream container and in the fridge so it can harden up (put it in for 30-60 minutes)

The ganache and ice cream should of thickened up a bit and now you can swirl it in.

Open the ice cream container and get a spoon and make hole that vary in depth and length.

Pour the cold ganache in to the ice cream and make sure that the holes are coveres in the ganche. Use a giant folding spoon and mix it a little bit so you have that swirl.

Optional: You can get a butterknife and use it to actually make swirls.

Put the container back into the freezer for 6 hours or Overnight.