Honeycomb Ice Cream Stack

Instructions

1. Scoop 4 balls of Carte D'Or Caramel Cinnamon Waffle Ice Cream, place on a lined baking tray and freeze for 10 minutes.
2. Blitz the honeycomb in a food processor to a powder and tip into a freezer bag.
3. Warm the chocolate sauce in a small pan.
4. Roll the frozen balls of ice cream in the honeycomb powder inside the freezer bag and place onto a serving plate, one ball on top of the other to create a stack.
5. Drizzle warm chocolate sauce over the stack, retaining extra sauce to serve in a jug.
6. Decorate with a dusting of icing sugar and serve immediately.