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

Gently fold in 1 cup of Lotus Biscoff spread into the whipped cream mixture using a spatula.

Microwave a quarter cup of Biscoff spread for 10-15 seconds until it’s soft and drizzle-able.

Line a 9×5 loaf pan with plastic wrap, leaving plenty of overhang on the edges.

Spread a thin layer of the cream mixture at the bottom of the prepared loaf pan. Add a layer of Biscoff biscuits, ensuring they overlap slightly, then repeat the process.

Top the cake with one more layer of biscuits, finish with the remaining cream mixture, and sprinkle crushed or whole biscuits on top.

Cover the cake with plastic wrap or foil and place it in the freezer for at least 2 hours.

Once frozen, remove the cake from the freezer and carefully lift it out of the pan using the plastic wrap. Slice and let soften for about 15 minutes before serving.