Mix the condensed milk and Biscoff spread together until smooth and well combined
Add the double cream and whisk using an electric mixer until the mixture thickens, this take a few minutes. Be careful not to over whisk as the mixture could split. You are looking for a thick but pourable consistency. Or you can whisk up the double cream separately and fold it into the biscoff and condensed mixture
Pour the mixture into a 2.5 litre tub, if you like, sprinkle some broken up Lotus biscoff biscuits on top
Put it in the freezer overnight or for at least 4 hours
To serve, scoop the ice cream into a bowl or cone, drizzle over some melted Biscoff spread if you like (melt the spread in the microwave for 25 seconds first) and sprinkle on some crushed Lotus biscoff biscuits