Siba's caramel popcorn ice cream cake

To make the caramel popcorn:

1. Place 400 g sugar and ½ cup honey in a saucepan.
2. Heat gently, swirling the pan every few minutes until the sugar has melted.
3. Once melted, bring to a boil for a few minutes until it is deep golden brown. 
4. Meanwhile, take two containers of Woolworths Cookies & Cream ice cream from the freezer and allow to thaw slightly.
5. Remove the caramel from the heat and add 125 g butter and ½ cup milk. 
6. Whisk until they are completely incorporated, then return to the heat.
7. Allow the caramel to bubble for 5–10 minutes until it has thickened a little.
8. Mix 200 g popped salted popcorn with the caramel and ¼ teaspoon salt and stir until well coated. 
9. Allow to cool, then press into a 25 cm cake tin.
10. Melt 500 g dark chocolate in a double-boiler, then stir in 2 tablespoons butter. 
11. Pour the chocolate mixture over the popcorn to create a barrier between the ice cream and popcorn, reserving some.
12. Spoon the slightly thawed ice cream into the tin and level with a spoon dipped into hot water.
13. Return to the freezer for at least 45 minutes.
14. Remove from the freezer and use a kitchen cloth soaked in hot water wrapped around the cake tin to help release the ice cream cakes from their tins.
15. Stack on a cake stand and top with the caramel popcorn.
16. Serve drizzled with the reserved melted chocolate, a drizzle of lemon curd and fresh raspberries.

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