Move vanilla ice cream from freezer to refrigerator to soften.
While waiting for the ice cream to soften, combine Biscoff spread and bubble rice crispies in a medium saucepan over low heat. Mix well until the bubble rice are completely coated with the Biscoff. Remove from heat.
After about 20-30 minutes (after the biscoff coating cooled and firm), remove the ice cream from the refrigerator.
Find any suitable springform pan or tupperware in your kitchen (to pour the rice crispies and ice cream mixture).
Mix the biscoff rice crispies and the soften vanilla ice cream in the suitable mixing bowl / pan.
You may mix the ice cream and rice crispies or put it layer by layer up to your preference and taste. Coat the cake top with the remaining biscoff rice crispies mixture.
Once set, cover the bowl with plastic wrap and place it into the freezer for at least 4 hours until it is completely frozen.
When ready to serve, cut a slice of the now yummy biscoff crunch ice cream cake and place it on an individual plate.
Decorate the plate of ice cream with sprinkles or extra biscoff spread sauce if you wish.
Now you are ready to serve your homemade fancy-look ice cream. yums!