Honeycomb Ice Cream Stack

1. 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. 2

   Blitz the honeycomb in a food processor to a powder and tip into a freezer bag.

3. 3

   Warm the chocolate sauce in a small pan.

4. 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. 5

   Drizzle warm chocolate sauce over the stack, retaining extra sauce to serve in a jug.

6. 6

   Decorate with a dusting of icing sugar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.