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Add all your ingredients to your Beast in the following order: heavy cream, milk, vanilla, maple syrup, condensed milk, and Biscoff spread.
Blend everything together until smooth.
Immediately pour everything into a 9x5 loaf pan (or small metal bowl) and add ½ the crushed Biscoff cookies into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining crushed Biscoff cookies.
Tightly wrap the top of the pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
Once frozen, remove from the freezer and let it sit at room temperature for a couple of minutes to help soften before scooping.
Serve and enjoy!