In a large clean bowl, whisk together the thick cream until light and fluffy, then pour in the condensed milk and whisk it in to combine fully.
Warm up the caramel treat for 30 seconds in the microwave to help smoothen it out.
Add it to the cream mixture and blend it all together.
Once all incorporated, pour the cream mixture into a large ice cube tray or a freezer-proof container with a lid and freeze for around six hours or overnight if you prefer
Before serving, leave it at room temperature until it is soft enough to cut into tennis biscuits size squares and place between two tennis biscuits to create your sandwich
Then roll the sides into chopped chocolate.
If you’ve used large ice cube trays, then remove ice cream from the trays, flatten slightly with a butter knife to fit between two tennis biscuits for your sandwich.
Otherwise scoop into sugar cones or individual bowls or glasses.
Garnish with chopped chocolate and fresh mint leaves.
Serve immediately
