Grease and line an oven tray with baking paper.

Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes. Drop a ball of mixture into some cold water, if it becomes hard means it it ready. Remove from heat and set aside for bubbles to subside.

Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.

Transfer icecream into a large mixing bowl and allow to soften (break the icecream apart so it softens more quickly)

Turn the honeycomb onto a clean surface. Break and crush into small pieces. Add the crushed chocolate to the honeycomb pieces.

Add both the honeycomb and chocolate to the icecream and mix until combined.

Transfer to a lined deep cake tin and allow to set in the freezer.