In a rectangular pan with dimensions 23x33 cm, lay plastic wrap so that it covers the entire bottom and sides and extends beyond the edges. Ensure the wrap touches the corners and sides of the pan to allow even placement of the biscuits. Spread 20 biscuits on the base of the pan.
For the caramelized milk ice cream: In a bowl or mixer bowl, combine the caramelized sweetened milk, cream cheese, and vanilla extract. Beat until the mixture becomes creamy. Gradually add the frozen vegetable cream, beating until it becomes fluffy and mousse-like, about 7-8 minutes. Spread the caramelized milk ice cream over the biscuits.
For the vanilla ice cream: In a bowl or mixer bowl, combine the sweetened condensed milk, cream cheese, and vanilla extract. Beat until the mixture becomes creamy. Gradually add the frozen vegetable cream, beating until it becomes foamy and mousse-like, about 7-8 minutes. Spread the vanilla ice cream over the caramelized milk ice cream. Place the remaining 20 biscuits on top. Cover tightly with the plastic wrap and place in the freezer for at least 12 hours, or preferably for 24 hours.
When ready to serve, remove from the freezer and let sit for 10-15 minutes. Unwrap the plastic wrap from the surface and invert the pan onto a cutting board. Use the plastic wrap to lift the ice cream sandwich out of the pan. Cut the sandwich along the cookie partitions and serve. Store any leftover ice cream in an airtight container and keep it in the freezer.