In a large Pyrex measuring cup (or a large bowl) mix heavy cream, half-n-half, sugar and vanilla. Stir until sugar is dissolved. Place in fridge for about 30 minutes to get good and cold.

Once ice cream mixture is chilled, pour into a 2-quart canister ice cream maker. Turn ice cream machine on. Allow ice cream to churn until it becomes almost completely set up (it should be the consistency of a thick milk shake). With the ice cream maker still going, add in the chopped cookies one large spoonful at a time. Let ice cream maker continue to churn until thick and cookies are all mixed in (just a few more minutes).

While the ice cream is churning those last few minutes after adding the cookies, warm the Biscoff cookie butter in the microwave for 15 to 20 seconds. Stir well.

Once ice cream is set up, turn off ice cream maker and remove paddle (make sure you clean off all the ice cream). Scoop 1/3 of the ice cream into a large freezer safe container, dollop several spoonfuls of the warmed Biscoff (use 1/3 of it) over the ice cream and give a few gentle swirls. Scoop another 1/3 of the ice cream into the bowl and dollop more spoonfuls of Bisoff cookie butter, and then a few gentle swirls. Repeat one more time with remaining ice cream and cookie butter. Place a piece of Saran Wrap directly onto the top of the ice cream and put lid on container and freeze for several hours.

Serve with a few extra cookie crumbs/pieces on top if desired.