In my opinion, this is the best application of honeycomb. It’s sweet, delicious, and the little frozen crystals of honey make the ice cream surprisingly pleasant.
First, dissolve collagen hydrolysate in water by mixing together with a spoon. Then, place all ingredients except the honeycomb in a blender.
Blend ingredients on high until fully blended. Pour as much of the liquid honey into the blender as you can, then blend on high.
Break the honeycomb into smaller chunks and either mix in by hand or with the blender on low. You do not want to fully break down the honeycomb, since it adds a wonderful texture to the ice cream. You can also save some honeycomb to mix into the ice cream later while it is churning in the ice cream maker. Once it's uniformly spread in the ice cream base, pour the ice cream into an airtight container.
Refrigerate for 4 hours or more, or you can freeze for 1 hour and then pour into your ice cream maker and follow the manufacturer's instructions.