Honey Bun Ice Cream

Servings:

Break up 4 Honey Buns into a large heat safe bowl.
Pour ice cream base of choice over the Honey Buns and stir/agitate until mostly broken apart.
Run through a strainer or blend with traditional or immersion blender to create a smooth consistency.
Refrigerate for a few hours until fully chilled.
Churn in an ice cream maker.
With a piping bag fitted with a large piping tip, pipe ice cream in spirals into 2.5" circular silicone molds to resemble the honey buns.
Freeze molds overnight.
Make the white chocolate magic shell. Microwave 300 grams of white chocolate and 85 grams of refined coconut oil for 30 seconds, stir and microwave again for another 30. Continue this process with 15 second intervals until fully melted.
Add 2 tbs of honey and stir to combine.
After magic shell is cooled but still liquid, de-mold the ice cream and dip into the magic shell in two parts, firs the top and then the bottom. I do the bottoms first and place them down on a piece of parchment and then do all the top halves.
Return ice cream Honey Buns to freezer or enjoy right away!