6biscoff cookies crumbledplus additional for topping
In a stand mixer or a bowl with a hand mixer, whip heavy cream and kosher salt until stiff peaks form, about 1 ½ minutes. Fold in condensed milk, make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
In a medium bowl, combine pumpkin, melted butter, brown sugar, pumpkin spice mix, and vanilla until smooth. Fold pumpkin mix and biscoff cookies into the ice cream base. Cookies should be evenly distributed and covered in the ice cream base.
Transfer to a dish 8 x8 baking pan or 9x5 loaf pan. Cover tightly with plastic wrap, and place in the freezer for 6-8 hours or overnight before enjoying. Set ice cream out for 2 minutes before serving.