1.Place chocolate in a medium bowl and stir in condensed milk until combined.
2.Beat cream and vanilla in a bowl with an electric mixer until firm peaks form. Fold into chocolate mixture in 2 batches with a balloon whisk.
3.Transfer mixture to a loaf pan or freezerproof container. Cover and freeze for 1½ hours or until beginning to firm. Stir in honeycomb. Cover and freeze overnight until firm.
4.Make chocolate drizzle.
5.Sandwich small scoops of ice-cream between two waffles. Serve with chocolate drizzle and sprinkle with extra honeycomb, if you like.
6.Bring cream almost to the boil in a small saucepan. Add chocolate and stir until smooth. Cool.
The ice-cream melts quickly so work with one sandwich at a time and serve immediately.Note