In a large, cold mixing bowl, pour in the heavy cream and sweetened condensed milk. Whip the mixture on medium-high speed for about 3-5 minutes until thick and fluffy.

Gently fold in ½ cup of Lotus Biscoff spread into the whipped cream mixture using a spatula, being careful not to deflate the whipped cream.

Transfer the remaining ¼ cup of Biscoff spread to a microwave-safe bowl and microwave on high for 10-15 seconds until it becomes pourable.

Line a 9x5 loaf pan with plastic wrap. Spread a thin layer of the cream mixture on the bottom, followed by a layer of Biscoff biscuits. Drizzle with warmed Biscoff spread, then continue layering.

Cover the top with any remaining cream and garnish with additional Biscoff biscuits. Cover tightly with plastic wrap and freeze for at least 2 hours.

To serve, remove from the freezer, lift out of the pan using the plastic wrap, slice while still frozen, and let sit at room temperature for about 15 minutes.