In a large bowl, whip the double cream and the vanilla bean paste until soft peaks form. Then stir in the condensed milk. 

Chop the Christmas Treats into small bite-sized pieces. Add to the cream mixture and gently fold together. Pour into a large air-tight plastic container with a tight-fitted lid and place in the freezer for 8 hours or ideally overnight. 

Next make the Candy Cane chocolate sauce. Break the dark chocolate into a heatproof bowl and add the cream. Place on top of a saucepan of barely simmering water. Make sure the bottom of the bowl doesn't touch the water. Allow the chocolate to melt gently, stirring occasionally. 

Remove the wrappers from the candy canes and place in a food bag. Seal closed and crush into small pieces with a rolling pin. Add to the chocolate sauce and stir. 

To serve, remove the ice cream from the freezer about 15 minutes before use. Dip the rim of a sundae glass into the chocolate sauce then dip into the chocolatey caramel crunch sprinkles. Scoop some ice cream into the sundae glass and drizzle with warm chocolate sauce. Top with biscuit scrolls and Gold Pearls.