In a large pan, gently heat 200g of golden syrup over medium heat until it starts to bubble. Add 200g of caster sugar and allow the mixture to boil for 3 minutes, swirling the pan occasionally.

Remove the pan from heat and quickly stir in 1 teaspoon of bicarbonate of soda. The mixture will bubble up vigorously. Pour into a lined tin and let it set undisturbed for about 1 hour.

Once the honeycomb has cooled and set, break it into small chunks. Aim for bite-sized pieces and set aside.

In a large mixing bowl, whip 600ml of heavy cream until you reach soft peaks. Gently fold in 397g of sweetened condensed milk until fully incorporated.

Gently fold in the chopped honeycomb pieces to your cream mixture, ensuring even distribution. Transfer to a lined loaf tin.

Cover with plastic wrap or a lid and freeze for at least 6 hours, or until solid.

Let it sit for about 5 minutes before serving for easier scooping. Serve and enjoy!