1. Melt the Biscoff Spread:

• Place the Biscoff Spread in a medium microwave-safe bowl.
• Heat it in the microwave for 20–30 seconds, or until it’s softened and easy to stir.

2. Combine Biscoff Spread with Rice Krispies:

• Add the Rice Krispies cereal to the melted Biscoff Spread.
• Stir until the cereal is fully coated, creating a sticky, crunchy mixture.

3. Prepare the Pan:

• Line a 9×13-inch baking pan or springform pan with parchment paper. This will make removing the cake much easier after freezing.

4. Create the Crunchy Base Layer:

• Spread half of the Biscoff-Rice Krispies mixture evenly in the bottom of the prepared pan.
• Press it down firmly with a spatula to form a stable base.

5. Add the Ice Cream Layer:

• Spoon the softened vanilla ice cream over the base layer of Biscoff crunch.
• Use a spatula to spread the ice cream evenly, creating a smooth, thick layer.

6. Add the Top Crunch Layer:

• Sprinkle the remaining Biscoff-Rice Krispies mixture over the ice cream layer.
• Press it down gently so it adheres to the ice cream without compressing it too much.

7. Freeze the Cake:

• Cover the pan with plastic wrap or foil to protect it from freezer burn.
• Freeze the cake for at least 4 hours, or until it’s completely firm and ready to slice.

8. Slice and Serve:

• Remove the cake from the freezer. Lift it out of the pan using the parchment paper edges.
• Slice into squares or wedges with a sharp knife. Serve immediately and enjoy!