In a large, chilled mixing bowl, combine cold heavy cream and sweetened condensed milk. Whip on medium-high speed for 3-5 minutes until stiff peaks form.

Gently fold in Lotus Biscoff spread into the whipped cream mixture using a rubber spatula until well-blended.

Microwave 1/4 cup of Lotus Biscoff spread for 10-15 seconds until it becomes runny.

Line a 9x5 loaf pan with overlapping plastic wrap, making sure to cover corners and edges securely.

Spread a layer of the Biscoff cream at the bottom of the lined loaf pan, then add a layer of Biscoff biscuits.

Top the biscuits with one-third of the remaining Biscoff cream mixture and drizzle warmed Biscoff spread over the cream.

Repeat the layering process two more times, finishing with a decorative top of biscuits.

Garnish the top with biscuit crumbs, cover with plastic wrap and freeze for a minimum of 2 hours or overnight.

Once frozen, slice the cake while still cold and let sit at room temperature for 15 minutes before serving.