1. In a medium mixing bowl, beat your egg yolks, honey and one sachet of the vanilla frosting mix with an electric mixer until the colour changes to a very pale yellow and the texture looks smooth, thick and fluffy.
2. In a seperate bowl, whip thickened cream and the second sachet of vanilla frosting mix with an electric mixer on high speed until stiff peaks form. Make sure not to over whip your cream or it will split.
3. Fold your whipped cream mixture together with your egg yolk mixture using a spatula until well combined. Place aside
4. In a small microwave safe bowl, melt your chocolate melts in the microwave on low heat in 20 second increments, stirring really well in between until completely melted. 
5. Pour a third of your ice-cream mixture into your loaf tin then cover it with a layer of melted chocolate. Alternate these layers until you have used up both your ice-cream mixture and melted chocolate.
6. Place in the freezer overnight to set.

to decorate

1. Whip together the thickened cream and vanilla essence with an electric mixer on high speed until stiff peaks form.
2. Place this into a piping bag fitted with a flat piping nozzle.
3. When you are ready to serve your ice-cream cake, carefully remove the ice cream from the tin and place it on your serving plate. You may need to run a small knife around the sides to help loosen it out.
4. Pipe ruffles/ribbons of cream on the top and sides of the ice cream cake and dust the top with cocoa powder.
5. Serve immediately.

store

Keep stored in an airtight container in the freezer for up to 2 months.