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

In a separate bowl, whip 2 cups of heavy whipping cream with 1 teaspoon of vanilla extract until stiff peaks form, approximately 3-5 minutes.

Gently fold the whipped cream into the condensed milk and Biscoff mixture using a rubber spatula until just combined, for about 1-2 minutes.

Transfer one-third of the mixture into a loaf pan, drizzle with cookie butter, then repeat layering with the remaining mixture.

Spread the remaining mixture evenly and top with drizzled cookie butter, swirling gently to create marbled effects.

Sprinkle remaining chopped Biscoff cookies on top, covering thoroughly for better texture.

Cover the loaf pan with plastic wrap and freeze for at least 8 hours or overnight for best firmness.