In a large, chilled bowl, combine heavy cream and sweetened condensed milk. Using an electric mixer, whip until stiff peaks form, about 3-5 minutes. Fold in half a cup of Biscoff spread until fully combined.

Microwave the remaining Biscoff spread for about 20 seconds until runny. Line a 9x5 loaf pan with plastic wrap, letting the edges hang over for easy removal. Start with a layer of the prepared Biscoff cream at the bottom.

Place a layer of Lotus Biscoff biscuits over the cream layer, covering it completely. Drizzle a generous portion of warm Biscoff spread over the biscuits. Repeat the layering process until all components are used, ending with cream.

Fold the excess plastic wrap over the top and freeze for at least 2 hours or overnight.

Remove from the freezer and slice when still slightly frozen. Let sit for 15 minutes at room temperature before serving.