Line the base and sides of a 20 cm springform pan or loaf pan with baking paper or plastic wrap, leaving an overhang to help lift out the frozen dessert.

Let the mint chocolate-chip ice cream stand briefly until it is soft enough to stir, but do not let it melt or become runny.

Roughly crush the chocolate ripple biscuits and roughly chop the mint-chocolate biscuits.

Fold both types of biscuits through the softened ice cream until the pieces are evenly distributed while retaining their texture.

Spoon the mixture into the prepared pan and press it down firmly to remove large air pockets. Smooth the surface, cover the pan, and freeze for at least 6 hours or overnight.

Remove the stack from the freezer 5–10 minutes before serving. Transfer it to a plate, gently warm the fudge sauce until pourable, allow it to cool slightly, drizzle it over the dessert, and scatter with chopped mint chocolate or chocolate curls.