Line a rectangular loaf tin with two sheets of cling wrap, allowing the sides to overhang.
Take the neapolitan ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.
Squeeze the sides of the container to loosen and then overturn onto a chopping board.
Cut the ice-cream into 3 seperate slices - chocolate, vanilla and strawberry. Place the strawberry back into the tub (you wont need it for this cake) and place the vanilla and chocolate sections into seperate containers and pop back into the freezer.
Take the vanilla ice-cream out of the freezer and allow it to soften (but not melt).
Add the chopped chocolate honeycomb and stir to combine.
Spoon into the bottom of the cling wrap lined loaf tin, smooth the top and place into the freezer for 30 minutes or until set.
Take the chocolate ice-cream out of the freezer, mix in the chopped Oreo biscuits and spread evenly over the top of the vanilla layer.
Place it back into the freezer and cover the top with cling wrap.
When you're ready to serve the ice cream cake, take it out of the freezer, remove the cling wrap and turn onto a plate (you might need to wipe off any little ice-cream smears!).
Squeeze the Ice Magic in lines all over the cake, allowing it to drip down the sides (you won't need the entire bottle).
Repeat with the caramel sauce (if you're using a thick caramel sauce, pop it in the microwave for a few seconds so that it is easy to drizzle).
Decorate with Malteser bunnies and silver coated chocolate balls.
Pop back into the freezer for 20 minutes to firm up.