In a large bowl, combine the sweetened condensed milk and half a cup of the Biscoff spread. Stir until smooth and well combined.
Place the remaining half cup of Biscoff spread in a microwave-safe bowl. Microwave it for about thirty seconds, or until it’s slightly melted and smooth. Set aside to cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and vanilla extract on high speed until stiff peaks form.
Gently fold the whipped cream into the Biscoff and sweetened condensed milk mixture until combined.
Stir in one cup of the chopped Biscoff cookies.
Layer the mixture in a 9×5-inch loaf pan or freezer-safe container, starting with a third of the mixture and adding dollops of the melted Biscoff spread.
Continue layering with more ice cream mixture and more dollops of Biscoff spread until all is in the container. Use a knife to gently swirl the mixture.
Top with additional chopped Biscoff cookies.
Cover the pan tightly with plastic wrap and freeze for six to eight hours, or until firm. Scoop and enjoy!
