Chocolate and Caramel No-churn Ice-cream
First up; pop the cream, condensed milk, Cocoa Powder and Vanilla Extract into a large bowl, whisk together until thickened and soft peaks form.
Pop in the Chocolate Chunks and honeycomb pieces and stir through.
Pour your mixture into a container large enough to hold the mixture or divide into 2 containers (we used a 9x9 inch square baking tin) and smooth the top. Dollop over the caramel sauce and using a skewer swirl through your ice-cream.
Pop in the freezer for 4-6 hours or until frozen. Ta-dah it really is that easy!