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Whisk the heavy whipping cream on high speed until thick and voluminous. It should reach stiff peaks.
Whisk in the biscoff spread and condensed milk until everything is well combined.
Line an 8X4 inch loaf pan with parchment paper and arrange biscoff biscuits in the base.
Pour over the ice cream mixture and cover with more biscuits.
Freeze overnight or until the ice cream sets and cut into sandwiches.