Using a chocolate mold of your choice (I used a Winnie the Pooh bear mold), spread some melted white chocolate onto the insides of each shape in the mold. Place this in the freezer for the chocolate to fully set, about 10 minutes.

Fill the chocolates about 80% full with honey, and pop the chocolates back in the freezer for 30 minutes or until the honey has slightly hardened to the touch.

Fill the remaining space in each shape with more melted chocolate to create the base of the chocolate. Return the chocolates to the freezer one last time for the chocolate base to set, about 15 minutes.

Then unmold the chocolates and set aside.

Pour some lemonade (any brand of your choice) into a small pot and set to medium heat. Gradually sprinkle in and dissolve the gelatin, mixing well and dissolving the gelatin with each addition.

Pour it into a shallow container and place in the refrigerator until it is fully set.

Cut the jelly into large cubes (no need to be too exact), and remove the cubes from the container. Place in a food processor and pulse a few times until the jelly resembles granita. Set aside.

In a large bowl, combine the homemade ice cream, honey bear gummy bears, about 10 honey-filled chocolates (saving some for garnish) and half of the lemonade granita and combine well. Don’t worry about breaking the filled chocolates – when they break, the honey will pour out and create ribbons of honey throughout the ice cream. Place the ice cream in the freezer for about 7 hours (or up to overnight) to set.

To serve, scoop the ice cream into individual bowls, and top with a drizzle of honey (optional), some extra lemonade granita, a honey bear, an extra honey-filled chocolate and serve!