Line a loaf pan with cling-film and set aside.
Using an electric mixer with whisk attachment, whisk together the cream, dulce de leche, and honey on medium-high speed until still peaks form.
Using a spatula, fold through 50g of the chopped up Violet Crumble and pour into the loaf tin. Top with the extra 50g of Violet Crumble. Cover with cling-film and freeze over night.
To serve, remove ice cream from the freezer about 30 minutes before serving to soften slightly. Will last in the freezer for 1 month, unless you eat it before then!