Line a 20 x 30 cm slice pan with plastic wrap. In a large mixing bowl, combine softened vanilla ice cream, frozen raspberries, mixed nuts, dark chocolate, craisins, orange zest, and sea salt. Stir well, spread in the pan, cover, and freeze for 3-5 hours.

In a microwave-safe bowl, add white chocolate melts and heat in the microwave at 15-second intervals, stirring until smooth. Set aside to cool.

Lay out chocolate ripple biscuits on a large tray. Drizzle melted white chocolate over each biscuit and add mini M&M’s and spearmint leaves while it's still warm. Allow to set for about 10 minutes.

Once ice cream mixture is firm, flip it onto a cutting board, remove plastic wrap and use a cookie cutter to punch out rounds. Assemble the sandwiches with a round of ice cream between two decorated biscuits and serve immediately.