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Start by lining an 8 inch cake tin with some baking paper. Leave this aside.
In a large bowl, add the double cream and vanilla extract. Whip until you get soft peaks.
Add the condensed milk and melted Biscoff spread. Mix until combined.
Get your prepared cake tin and add a layer of the Biscoff biscuits to the base of the tin. You want your biscuits to be facing down.
Pour the ice cream on top of this and smooth it out.
Now add another layer of the biscuits on top of the ice cream. This time, have them facing up.
Cover and leave in your freezer overnight.
The next day, take it out of the tin. Cut it into slices and enjoy!