Line a 12cm x 24cm rectangular loaf tin with two sheets of plastic 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 separate slices - chocolate, vanilla and strawberry. Place the strawberry back into the tub (you wont need it for this dessert) and place the vanilla and chocolate sections into separate containers and pop back into the freezer.
Take the chocolate ice-cream out of the freezer and allow it to soften (but not melt).
Add the chopped Oreos and stir to combine.
Spoon into the bottom of the lined loaf tin, smooth the top and place into the freezer for 30 minutes or until firm.
Take the vanilla ice-cream out of the freezer, mix in the chopped chocolate honeycomb and spread evenly over the top of the chocolate layer.
Place it back into the freezer and cover the top with plastic wrap.
Leave for a minimum of 6 hours (preferably overnight).
When you're ready to serve the ice cream cake, take it out of the freezer, remove the plastic 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). Decorate with sprinkles (optional).
Place back into the freezer for 20 minutes to firm up. Serve.