Instructions

• Chill your mixing bowl in the freezer for 10 minutes. Pour the cold heavy whipping cream into the chilled bowl and whip on medium-high speed until stiff peaks form, about 3 to 4 minutes. In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and salt. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula with slow, deliberate strokes to preserve as much air as possible.
• Transfer the ice cream mixture into a shallow, freezer-safe container or a parchment-lined loaf pan. If using Biscoff spread, drop spoonfuls across the top and swirl with a knife for a marbled effect. Smooth the top, press plastic wrap directly against the surface, and freeze for a minimum of 4 to 5 hours or overnight until completely firm.
• Before removing the ice cream from the freezer, line a baking sheet with parchment paper and place it in the freezer to chill. Lay out all 16 Biscoff cookies in pairs on the counter, flat side facing up. If piping the filling, fit a piping bag with a large star tip and set it nearby so you can work quickly once the ice cream comes out.
• Remove the firm ice cream from the freezer. If piping, scoop the ice cream into your prepared piping bag and pipe generous swirls onto the flat side of 8 cookies. If spreading, use a small offset spatula to scoop and smooth a thick layer onto each cookie. Press the second cookie firmly on top, flat side down, and give a gentle press to secure. Place each finished sandwich immediately onto the cold parchment-lined baking sheet.
• Slide the tray of assembled sandwiches into the freezer uncovered for at least 1 to 2 hours to allow the filling to re-firm completely. Once set, wrap each sandwich individually in plastic wrap or parchment paper and store in an airtight container. Before serving, let the sandwiches sit at room temperature for 2 to 3 minutes for the perfect texture.