To Make the Chocolate Ganache:

1. Place the chocolate chunks/chips in a medium heat proof bowl in an even layer.  Set aside.
2. Add the heavy cream to a small saucepan.  Heat on medium heat until the mixture has steam swirls (before it begins to boil).
3. Pour the heated heavy cream over the chocolate and cover immediately and tightly with plastic wrap. Allow the mixture to melt for 5-7 minutes.
4. Gently stir together the mixture.  Aggressive stirring will create bubbles and we don’t want that in our ganache!
5. Allow the ganache to cool while you make the ice cream base.

To Make the Ice Cream:

1. Add the sweetened condensed milk, pure vanilla extract, and fine salt to a medium bowl.  Combine completely.
2. Add the heavy whipping cream to a large bowl.  Using either a balloon whisk or a hand mixer, whip the heavy whipping cream until it reaches stiff peaks. Start on lowest speed and gradually increase speed as the whipping cream becomes more solid.
3. Place half of the whipped cream into the bowl with the sweetened condensed milk mixture.  Fold gently until a few lumps and bumps remain.  
4. Add all of the sweetened condensed/whipped cream mixture to the bowl with the second half of the whipped cream.  Fold gently until the mixture is completely smooth.
5. Add half the vanilla ice cream base to a chilled 9”x5” or 8”x8” pan.  Add some of the crumbled Biscoff Sandwich cookies to the base.  Add as much of the chocolate ganache as your heart desires.  Layer the rest of the ice cream base on top of the mixture, and add more Biscoff sandwich cookies and chocolate ganache.  Use the handle of a spoon to swirl the ice cream together.
6. Freeze for 3-4 hours, and then enjoy!