Place the choc ripple biscuits into a resealable/zip-lock plastic bag and use a rolling pin to crush the biscuits. You want the crushing to be uneven with some fine pieces and some chunky pieces.

In a large bowl, use a hand mixer (using the whisk attachment) or a stand mixer to whip the cream until stiff peaks occur (roughly 3 minutes on medium), be careful not to over whip. The cream will be done when you pull the beaters out and the cream is firm.

Add the sweetened and condensed milk and vanilla extract/paste to the cream. Using a spatula gently fold them into the whipped cream until fully combined. 

Then, fold in 3/4 of the crushed biscuits until fully and evenly combined.

Using a recycled ice cream container or another 2L plastic container, place a generous layer of chocolate syrup on the bottom the container, then add an even layer of the cream mixture. 

Complete this process until the container is full or all the mixture finishes. 

Add the rest of the cookie crumbs to the top and add a light drizzle of chocolate fudge on the top. 

If the cream mixture reaches the top of the container, place the lid on top. If not place a layer of cling wrap on top making sure that the plastic touches the top of the cream. This is to prevent ice crystals from forming which will change the flavour and texture of the ice cream. 

Place the ice cream into the freezer for 4-6 hours.