To make the honeycomb Grease a non-stick heat resistant surface with cook and spray. You could use an aluminum baking sheet or granite/ marble slab. Measure out all your ingredients and have them ready. Keep a spatula and hand whisk at hand.

To prepare, start by adding the sugar and honey to a pot. Stir over a low heat to dissolve the sugar.

Once the colour changes, turn off the stove then add in the bicarbonate of soda. It will immediately start to bubbly whisk quickly and only until combined.

Quicky pour out onto greased surface. Allow to cool and harden.

Once your honeycomb had completely cooled, melt your chocolate at 30 second intervals in the microwave. Pour over your honeycomb to cover the top surface of the honeycomb. Once set, break into bite sized pieces.

To make the Ice cream place caramel treat, 1 tsp of the fresh cream and the coffee into a medium bowl. Whisk to combine and to make your mixture soft and smooth.

Place remaining cream into a large mixing bowl and whisk until it thickens and soft peaks form. This took me roughly 15 minutes with an electric whisk on medium with a few pauses to prevent overheating.

Now fold in the caramel mixture until combined.

At this point you can fold in 3/4 the chocolate covered honeycomb.

Place ice cream into airtight container and top with remaining honeycomb. 1ltr container will suffice.

Freeze for 6 to 8 hours to set. Serve and enjoy