In a large mixing bowl, combine one can of sweetened condensed milk with half a cup of Biscoff cookie butter. Whisk until smooth, about 2 minutes.

Melt the remaining Biscoff cookie butter for about 30 seconds until liquid, avoiding boiling. Stir to eliminate lumps.

In a separate bowl, whip one cup of heavy whipping cream and one teaspoon of vanilla extract until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the Biscoff mixture until combined and free from lumps, about 2 minutes.

Fold in one cup of chopped Biscoff cookies gently, preserving their texture.

Pour one-third of the ice cream mixture into a 9x5 inch loaf pan and spread evenly for the base layer.

Drizzle melted cookie butter over the first layer in the pan for flavor enhancement.

Repeat the layering process until all mixtures are used up, ensuring drizzles in between layers.

Swirl the remaining melted cookie butter lightly through the top layer.

Cover with plastic wrap or a lid and freeze for at least eight hours, until solid.