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Place a baking tray in the freezer for 10 minutes to chill.
Line the tray with baking paper. Working quickly, scoop ice-cream into 12 balls and place on prepared tray. Place in the freezer for 4 hours or until firm.
Place the crushed biscuits into a large shallow bowl. Working with one at a time, roll ice-cream balls in the crushed biscuits to coat, shaking off excess. Return to the tray and freeze for a further 1 hour or until firm.
Whisk eggs and milk together in a bowl. Working one at a time, roll balls in egg mixture, then in remaining crushed biscuits to coat evenly. Return to tray. Freeze for 1 hour or until firm. Place leftover egg mixture in the fridge.
Repeat coating with remaining balls, egg mixture and crushed biscuit to double-coat. Place in the freezer overnight until very firm.
Meanwhile, make the Caramilk sauce, combine chocolate and cream in a microwave-safe bowl. Cook on High for 1½ minutes or until chocolate melts. Stir until smooth.
Preheat the air fryer at 200°C for 5 minutes. Place 2 ice-cream balls on a small sheet of baking paper. Spray with oil.
Place into the air fryer and cook at 200°C for 2 minutes. Transfer balls to serving plates. Drizzle with Caramilk sauce and serve immediately.