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Melt the butter and add the honey and brown sugar. Mix together until combined.
Coat the brioche in the mixture on all sides and place on a baking tray. Bake for 10 minutes at 180°C before flipping over and baking for another 10 minutes. Let it cool completely once it’s done.
Mix the whipping cream, carnation condensed milk and cardamom together in a bowl until smooth. Once the toast has cooled, cut into ½ inch pieces and add to the ice cream mixture, reserving a few pieces to serve on top of your ice cream scoop. Fold together then pour into a lined baking dish and freeze for at least 4 hours.