Place sweetened condensed milk in the fridge to keep cold

Beat cold whipping cream using a hand mixer or a stand mixer until soft peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream.

Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Set aside.

Gently melt the chocolate in the microwave, taking care not letting it get too warm.

Once the chocolate has cooled swiftly mix in your 1 big spoonful of ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden. Fold in the rest of your ice cream base until combined.

Line a deep bowl with 2 layers of cling wrap

Pour in the chocolate ice cream into the bowl and tap on the counter to release air bubbles. Place in the freezer while you prepare the cookie layer.

Blend the cookies until they are fine crumbs.

Pour in the melted butter and mix together.

Remove the ice cream from the freezer and gently press the cookie base ontop of the ice cream. It won’t be frozen yet so just take care not to push too hard

Place it back in the freezer and freeze for a minimum of 6 hours but preferably overnight just to make sure it is frozen well.

When you are ready to serve your baked Alaska pipe or spoon over the Marshmallow fluff.

To toast, place it under a grill or broiler and VERY CAREFULLY get nice color all over the baked Alaska. Do not walk way at this point, you have to keep a close eye on it. You can also use a chef's torch to toast it up.

Serve straight away and enjoy!