2) Place the ginger snaps in a food processor and grind to a fine powder. Add the egg white, butter, sugar, treacle, and salt and puree until smooth.
3) Spread the mixture over a sheet pan lined with a silicon mat or parchment paper. Bake in the oven for 7 to 9 mins until set. Remove from the oven, allow to cool and then break into pieces.
4) Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass. Add 1 tbsp of honey to each, top with the remaining stout and garnish with a piece of the tuile.