In a large mixing bowl, whisk together the sweetened condensed milk and 1/2 cup of Biscoff cookie butter until smooth for about 2-3 minutes.

Pour the remaining Biscoff cookie butter into a microwave-safe bowl and microwave for about 30 seconds, then stir until melted and smooth.

In another bowl, beat the heavy whipping cream and vanilla extract together on medium-high speed until stiff peaks form, for about 3-5 minutes.

Gently fold the whipped cream into the Biscoff mixture until just combined, about 1-2 minutes.

Fold in the chopped Biscoff cookies, ensuring even distribution.

Spoon one-third of the ice cream mixture into a 9x5 inch loaf pan, drizzle with melted cookie butter, and create layers.

Continue layering the ice cream mixture with more melted cookie butter until all ingredients are used, finishing with cookie butter and chopped Biscoff cookies.

Cover and freeze for at least 8 hours or overnight.