Line the bases of a 12-hole, 1/3 cup-capacity non-stick muffin pan with baking paper.

Place biscuits in a food processor. Process until fine crumbs form. Add melted butter and process until combined. Press mixture into bases of prepared pan holes. Refrigerate until required.

Using an electric mixer, beat cream until soft peaks form.

Place condensed milk, peppermint extract, a little food coloring and chopped chocolate chips in a large bowl. Stir to combine. Fold condensed milk mixture into thickened cream. Spoon the cream mixture into the prepared muffin holes until three-quarters full.

Using an electric mixer, beat remaining cream mixture until firm peaks form. Transfer to a piping bag fitted with a large star nozzle. Working quickly, pipe cream mixture over mixture in muffin holes. Freeze for 6 hours or overnight until frozen.

Just before you’re ready to serve, place dark chocolate and Spreadable in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Stir until chocolate has melted.

Remove ice cream from muffin pans. Drizzle with cooled chocolate sauce and serve scattered with the chopped peppermint crisp.