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

Add the sweetened condensed milk, Milo, vanilla extract and salt to the whipped cream and gently fold together. Take care so you don't deflate the air you just whipped into the cream.

Pour the mixture into a baking tray lined with parchment paper and freeze for at least 6 hours, or ideally overnight.

Combine chocolate and coconut oil in a metal bowl over a saucepan of water (make sure the bowl doesn't touch the water) and bring the water to boil.

Remove from heat and allow the residual heat to melt the chocolate. Stir to combine the chocolate and coconut oil.

In a separate large bowl, combine the Rice Bubbles and coconut.

Pour the melted chocolate mixture over the rice bubbles and stir until the dry ingredients are evenly coated in chocolate.

Place 10cm round cookie cutters or egg rings onto a baking tray lined with greaseproof paper.

Dollop approximately 2 tablespoons worth of chocolate crackle mixture into the ring and press down using your fingers. I also found gently pressing down with the bottom of a lightly greased jar works well too.

The mixture will hold its shape, so remove the egg rings and keep repeating this process until you use up all the crackle mix.

Transfer the cookie rounds to the fridge to set.

Remove the ice cream from the tray and cut out round of ice cream the same size as your cookies. Sandwich the ice cream rounds between the chocolate crackle cookies and enjoy!