In a chilled mixing bowl, combine 1 cup of cold heavy cream with 1 cup of sweetened condensed milk. Beat on medium-high speed for about 3-5 minutes, until stiff peaks form.

Gently fold 1 cup of Lotus Biscoff spread into the whipped cream mixture. Use a spatula to combine carefully.

Soften ¼ cup of Lotus Biscoff spread by microwaving it for about 10-15 seconds until pourable.

Line a 9x5 loaf pan with plastic wrap, leaving overhang. Spread a thin layer of the creamy Biscoff mixture at the bottom.

Layer the Lotus Biscoff biscuits on top of the cream layer, slightly overlapping. Repeat the process until full, ending with cream on top.

Spread the remaining cream mixture over the top, smooth it out, and sprinkle with crushed Biscoff biscuits if desired. Cover and freeze for at least 2 hours.

Once frozen, remove using plastic wrap. Slice while frozen, then let sit for about 15 minutes before serving.