Combine 1 cup of heavy cream and 1 cup of sweetened condensed milk in a cold mixing bowl. Whip until stiff peaks are formed, about 3-5 minutes.

Gently fold in 1 cup of Lotus Biscoff spread into the whipped cream until just combined.

Microwave an additional 1/4 cup of Lotus Biscoff spread for 15 to 20 seconds until runny, stirring lightly after.

Line a 9x5 inch loaf pan with plastic wrap, allowing extra to hang over the edges.

Layer a thin layer of the creamy Biscoff mixture in the bottom of the prepared loaf pan, followed by a layer of Lotus Biscoff biscuits. Repeat two more times, drizzling the warmed Biscoff spread between layers.

Smooth the surface evenly of the final layer of cream, and optionally, sprinkle crushed Lotus Biscoff biscuits on top.

Wrap the loaf pan tightly with plastic wrap and freeze for at least 2 hours or overnight.

Once set, remove from the freezer and let sit at room temperature for about 15 minutes before slicing.