Beat condensed milk with Biscoff Spread in a bowl. Add the chopped cookies and mix well.
Whip the heavy cream into a stable whipped cream. Gradually fold the whipped cream into the sweetened milk mixture until you get a smooth texture and pour it into a container suitable for freezing. Freeze for at least 4 hours and preferably overnight.
Before serving, make balls using an ice cream scoop or a regular tablespoon and serve. You can store for up to a week in a sealed container in the freezer.
Ingredients for a container, 1½ liters in volume:
14 oz. of concentrated milk
¼ jar Biscoff Spread
Approximately 8-10 coarsely chopped Biscoff cookies