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

Gently fold in 1/2 cup of Lotus Biscoff spread into the whipped cream mixture until just combined.

Microwave the remaining 1/4 cup of Biscoff spread for 10-15 seconds until it reaches a runny consistency.

Line a 9x5 loaf pan with plastic wrap, smoothing it against the sides.

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

Place a layer of Lotus Biscoff biscuits on top of the cream mixture.

Pour 1/3 of the remaining cream mixture over the biscuits, then drizzle some Biscoff spread on top. Repeat this process two more times.

Cover the loaf pan tightly with plastic wrap and place it in the freezer for a minimum of 2 hours.

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