In a large, cold mixing bowl, combine heavy cream and sweetened condensed milk. Whip on medium-high speed until stiff peaks form, about 3-5 minutes.

Gently fold in the Lotus Biscoff spread until just combined.

Microwave the remaining Biscoff spread for about 10-15 seconds until runny for drizzling.

Line a 9x5 loaf pan with plastic wrap, leaving overhang for easy removal.

Spread a thin layer of the whipped Biscoff cream at the bottom of the loaf pan.

Layer Biscoff biscuits on top of the whipped cream and then spread about one-third of the whipped cream mixture over the biscuits.

Drizzle some of the warmed Biscoff spread over this layer.

Repeat the layering process two more times, finishing with whipped cream on top and an extra drizzle of Biscoff spread.

Cover the top with plastic wrap and freeze for at least 2 hours or overnight.

Remove from the freezer and let sit at room temperature for about 15 minutes before slicing and serving.