Mash ripe bananas in a large bowl until smooth. Then, whisk in the sweetened condensed milk, vanilla extract, ground cinnamon, ground cardamom, and kosher salt until everything is well combined.

In another mixing bowl, add the cold heavy whipping cream. Use an electric mixer to whip until soft peaks form and it's thickened, but be careful not to over-whip.

Spread half of the banana mixture into a 2-quart freezer-safe container, creating the first layer for your ice cream dessert.

Drizzle half the cookie butter and caramel sauce over the layer of ice cream. Crumble 5 Biscoff cookies and scatter them on top, swirling gently with a knife or a spoon.

Pour the remaining banana mixture on top and repeat with the remaining cookie butter, caramel, and crumbled Biscoff cookies to create the second layer.

Cover the container tightly and freeze for at least 8 hours or overnight until the ice cream is firm enough to scoop.