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

Microwave the remaining Biscoff cookie butter for 30 seconds until slightly melted to create swirls.

In a separate bowl, whisk the cold heavy whipping cream and vanilla extract on high speed for 3-4 minutes until stiff peaks form.

Gently fold the whipped cream into the Biscoff cookie butter mixture, about 1-2 minutes.

Fold in 1 cup of chopped Biscoff cookies until evenly distributed.

Layer one-third of the ice cream mixture in a 9x5-inch loaf pan, drizzle with melted cookie butter, and repeat with remaining mixture.

Swirl the melted cookie butter into the top layer and sprinkle remaining chopped Biscoff cookies.

Cover and freeze for at least 8 hours or until firm.

Let sit at room temperature for a few minutes before scooping to serve.