In a cold mixing bowl, add 1 cup of cold heavy cream and 1/4 cup of sweetened condensed milk. Whip on medium speed for 3–5 minutes until stiff peaks form.

Gently fold in 1/2 cup of Lotus Biscoff spread into the whipped cream, being careful not to deflate the cream.

Microwave the remaining 1/4 cup of Biscoff spread for 10–15 seconds until runny and easy to drizzle.

Line a 9x5 loaf pan with plastic wrap, extending the wrap over the edges.

Add a thin layer of the Biscoff cream mixture in the lined loaf pan, followed by a layer of Lotus Biscoff biscuits and drizzle with warmed Biscoff spread.

Repeat the layering two more times, topping with a final layer of the Biscoff cream mixture.

Cover the loaf pan tightly with plastic wrap and freeze for at least 2 hours, or overnight.

Remove the cake from the freezer and let it sit at room temperature for 15 minutes before slicing.