Heat milk, cream, sugar and xanthan gum in a pan, stirring occasionally until it just begins to bubble, but not boil. Make sure all sugars are melted and incorporated.
Break up 16 cookies and place them in a large heat safe bowl.
Pour the hot liquid into the bowl, and whisk until the cookies are fully disintegrated and mixed in.
Chill the mixture for at least two hours in the refrigerator.
Churn the cold liquid in an ice cream maker.
Using a piping bag with a large tip, pipe ice cream into silicone molds. Use a cake spatula to smooth out the tops, scooping any excess into remaining empty molds.
If you don't have silicone molds, pipe or spoon ice cream into a parchment lined baking pan that is at least 1" deep. After freezing you can cut it into bars.
Place more cookies on top of the ice cream in the molds. Depending on the dimensions of the molds used you may need to break some of the cookies in half.
Freeze ice cream molds overnight.
Unmold the ice cream bars and place on a parchment lined sheet pan, cookie side down, and return to the freezer.
combine 1 cup of Biscoff cookie butter spread and 2 tbsp refined coconut oil in a microwave safe bowl. Microwave for thirty seconds, stir, then 15more seconds and mix until well combined.
Place the ice cream bars cookie side down on a wire cookie rack and pour the cookie butter magic shell over the top and add another cookie in the center of the bar. The magic shell will solidify quickly so add each cookie after pouring over the bar.
Return to the freezer to harden up and enjoy!