Honeycomb Ice Cream Stack

Directions

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.