In a large mixing bowl, combine double cream, condensed milk, and Biscoff spread. Whisk until smooth and blended, about 1-2 minutes. Increase speed until the mixture thickens and holds soft peaks.

Melt 125 g of Biscoff spread in the microwave for 20-30 seconds until runny. Crush 125 g of Biscoff biscuits into chunky pieces.

Gently fold the melted Biscoff spread and crushed biscuits into the whipped ice cream base.

Scoop one-third of the mixture into a loaf tin, swirl in one-third of the melted Biscoff and sprinkle with biscuit chunks. Repeat twice more.

Cover the loaf tin and freeze for about 4-5 hours or until set. Remove from the freezer for 10-15 minutes before serving.