In a large mixing bowl, combine one can of sweetened condensed milk with ½ cup of Biscoff spread. Whisk until smooth.

Microwave the remaining ½ cup of Biscoff spread for about 30 seconds until slightly melted and let it cool.

In an electric mixer, pour in 2 cups of heavy whipping cream and 1 teaspoon of vanilla extract. Beat until stiff peaks form (3-5 minutes).

Gently fold the whipped cream into the Biscoff mixture using a spatula. Preserve the airiness of the whipped cream.

Stir in ½ cup of chopped Biscoff cookies into the mixture, distributing evenly.

Transfer half of the ice cream mixture into a loaf pan. Drizzle half of the melted Biscoff spread on top, swirling it in.

Repeat the layering process with the remaining mixture and melted Biscoff, creating beautiful swirls.

Sprinkle extra chopped Biscoff cookies on top. Cover with plastic wrap and freeze for 6-8 hours.

Once set, let it sit for a few minutes before scooping. Enjoy your creamy delight!