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Melt the milk chocolate.
In a separate bowl, whisk together the condensed milk, cocoa powder, and vanilla essence.
Fold in the melted chocolate.
Chop the 160g of Crunchie bars and fold them into the mixture.
Whip the double cream until it forms soft peaks.
Gently fold the whipped cream into the chocolate and Crunchie mixture.
Pour the mixture into a freezer-safe container.
Freeze for at least 6 hours, or until firm.
Before serving, chop the remaining 80g of Crunchie bars and sprinkle them on top.