Chill your mixing bowl and whisk in the freezer for about 10 minutes.

Pour heavy whipping cream into the cold bowl and whip on medium to high speed for about 3-5 minutes until stiff peaks form.

In a separate bowl, blend sweetened condensed milk, vanilla bean paste, and a pinch of salt until smooth.

Gently fold the whipped cream into the condensed milk mixture using a rubber spatula.

Fold in the toffee bits or crushed Heath Bar gently.

Pour the final mixture into a loaf pan, smoothing the top.

Place the container in the freezer for at least 6 hours or overnight until firm.

Let sit at room temperature for about 5-10 minutes before serving.