Place all ice cream ingredients (except the crushed waffle cones) into the bowl of your food processor. Pulse for 1-2 minutes, or until you reach soft peaks. Be careful not to over mix.
Pour ice cream mixture into hemisphere moulds and sprinkle with crushed waffle cones. Freeze for at least 3-4 hours or until firm enough to pop out of the moulds.
While the cakes are freezing, place popcorn into the cleaned bowl of your food processor and process until finely chopped. Remove popcorn into a small bowl and repeat method with honeycomb chocolate. Set aside until needed.
In a microwave proof jug, microwave chocolate and coconut oil on high, stirring until melted after each 30 second burst and set aside until needed.
Pop ice cream moulds out onto a wire rack and pour over melted chocolate mixture. Immediately sprinkle with popcorn and/ or honeycomb as the chocolate sets very quickly. Serve
If using 7cm hemisphere moulds, this recipe will make 16. If using 8cm moulds, this recipe will make 10.