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

Gently fold the Lotus Biscoff spread into the whipped cream mixture until just incorporated.

Microwave a quarter cup of the remaining Lotus Biscoff spread for about 10-15 seconds to soften for drizzling.

Line a 9x5 loaf pan with plastic wrap, leaving overhang.

Spread a thin layer of the cream mixture in the pan, followed by a layer of Lotus Biscoff biscuits.

Add a third of the remaining cream mixture and drizzle softened Biscoff spread on top.

Repeat layering with biscuits, cream, and Biscoff spread until done.

For the final layer, add the last layer of biscuits and remaining cream mixture.

Cover the pan with plastic wrap and freeze for at least 2 hours.

Remove from freezer, slice while frozen, and let each slice sit at room temperature for about 15 minutes before serving.