In a large mixing bowl, whisk together one can of sweetened condensed milk and ½ cup of Biscoff cookie butter until smooth and creamy, about 2-3 minutes.

Microwave the remaining Biscoff cookie butter for about 15-20 seconds until slightly melted and pourable.

In a separate bowl, beat 2 cups of heavy whipping cream and 1 teaspoon of pure vanilla extract on medium speed until stiff peaks form, roughly 3-5 minutes.

Gently fold the whipped cream into your cookie butter and sweetened condensed milk mixture using a rubber spatula.

Fold in the chopped Biscoff cookies, ensuring they are evenly distributed throughout the mixture.

Spoon the ice cream mixture into a loaf pan in layers, drizzling with melted cookie butter between each layer.

Using a knife, gently swirl the remaining melted cookie butter into the top of the ice cream layer.

Cover the loaf pan tightly with plastic wrap or a lid and place it in the freezer for at least 8 hours.

Once frozen, let the ice cream sit at room temperature for a few minutes before scooping.