In a chilled mixing bowl, combine heavy cream and sweetened condensed milk. Whip on medium-high speed for about 3–5 minutes until stiff peaks form. Fold in the Lotus Biscoff spread until fully incorporated.

Line a 9x5 loaf pan with plastic wrap, ensuring extra wrap hanging over the edges for easy removal.

Add a thin layer of the Lotus cream at the bottom of the prepared loaf pan. Layer Lotus Biscoff biscuits over the cream, then spread a third of the remaining cream mixture over the biscuits.

Repeat layering with more biscuits and cream mixture, drizzling Biscoff spread between the layers, ending with a final layer of cream.

Fold the overlapping plastic wrap over the top to seal the cake. Place the loaf pan in the freezer for at least 2 hours or overnight.

Before serving, remove from the freezer and let sit at room temperature for about 15 minutes. Lift the cake out using the plastic wrap, slice, and enjoy.