Leave ice-cream out on your kitchen bench to defrost to room temperature, approx. 30 minutes - 1 hour.
Crush biscuits in a high-speed food processor or in a bowl using a wooden spoon or a rolling pin. Making sure there are still big chunks of biscuits left, not all crumb. Remove 2 tablespoons of the crushed cookies and set aside in a small bowl.
Once ice-cream is smooth, pour into a mixing bowl.
Fold through crushed biscuits into ice-cream until well blended.
Pour ice-cream into a plastic container or a loaf pan. Sprinkle over extra 2 tablespoons of crushed biscuit.
Place into freezer and freeze for 4-6 hours or until completely set. Overnight is ideal.
Once ready, serve and enjoy!
Notes
Store in freezer until all gobbled up!
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=6355