Pour the heavy whipping cream into a large bowl. Beat with a mixer on medium high speed until stiff peaks form.

Add the sweetened condensed milk and whisk until combined.

Divide the ice cream mixture into two bowls.

In the first bowl add the coffee emulsion. Gently stir until well combined.

In the ssecond bowl add the caramel sauce, sea salt, and toffee pieces and gently mix until combined.

Pour the coffee ice cream into the bottom of a loaf pan. Add spoonfuls of the caramel ice cream on top of the coffee ice cream.

Using a butter knife swirl the two ice creams together.

Sprinkle the top with additional toffee pieces if desired.

Cover with plastic wrap and freeze at least 6 hours.