Brush the yufka leaves with melted butter. Place a 50g slice of ice on each leaf. Fold the parcels together so that there are several layers of batter around the ice cream. Wrap the packets individually in baking paper and freeze for at least 2 hours.
Remove immediately before grilling, roll out of the paper and brush with oil. Grill each side on the hot wire rack for 1 minute. Serve drizzled with honey.
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