In a stand mixer with the whisk attachment (or a large bowl with a hand-held whisk), whisk together the double cream, carnations caramel and honey on a medium-high speed until smooth – this can take a couple of minutes but its worth it!
Continue to whisk the mixture until it's starting to thicken and is combined.
Fold through the chopped up Crunchie bars.
Pour into a freezer proof container, or a 2lb Loaf Tin like in the pictures!
Add any extra Crunchie pieces you have to the top, and cover with a lid or some cling film and freeze for at least 5-6 hours, or overnight!
To serve, remove from the freezer about 15 minutes before you wish to serve.
Notes
I use Cadbury's Crunchie bars as they're my favourite and they are so readily available in England so they're always in my cupboard. You can use any type of honeycomb bar that you like, but chocolate covered honeycomb is best because then you get the bits of chocolate too!
The Honey in the ice cream is optional, it will work easily without it, but I adore the hint of the flavour along with the caramel and Crunchies - makes it even more honeycomby!
As its homemade and doesn't have any nasty preservatives like most shop bought Ice Creams that are immediately scoop-able they’re a bit hard straight out the freezer!