130g double cream
170g honey (we used Bean & Bramble)
225g 70% dark chocolate, finely chopped
15g salted butter
Bring cream and honey just to boiling point, remove from heat and add the chocolate and butter. Leave for a couple of minutes then stir well.
Stir through soft ice cream and freeze.
Drizzle over strawberries or bananas.
Use as part of a knickerbocker glory.
Leave until cool but still spreadable and use to ice cakes. This will generously cover a 33cm x 23cm traybake.