Combine the ice-cream and chopped chocolate-covered honeycomb in a bowl. Pour into a 20cm x 30cm tray lined with plastic wrap and place in the freezer to set, preferably overnight.

Remove from the freezer and allow to soften slightly before using a  round 15cm cookie cutter to cut discs of ice-cream. Working quickly, repeat across the ice-cream slab then cover each round in plastic wrap and return to the freezer until ready to serve.

Preheat oven to 180C (160C fan-forced). Grease a 20cm x 30cm baking tray and line with baking paper.

Place butter and chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared tray and bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely. Using a 15cm cookie cutter, cut circles from the slab of brownie. 

Remove the ice-cream rounds from the freezer and working quickly, place a round of ice-cream onto each brownie circle. Top each with the crystallised violets and crushed honeycomb before serving immediately.