In a small bowl combine the sweetened condensed milk, espresso powder, and cinnamon. Mix well and set aside.

Place the heavy cream and salt in a large bowl. Beat on medium high speed with a mixer for 3-5 minutes or until stiff peaks form.

Pour half of the sweetened milk mixture into the whipped cream mixture and gently fold it together with a spatula. Add the remaining sweetened milk and fold it into the whipped cream.

Squeeze half the caramel on top of the ice cream mixture and sprinkle on half of the toffee chips. Use the spatula and swirl the caramel and toffee into the ice cream.

Spoon the mixture into a loaf pan or 2 quart baking dish. Drizzle with remaining caramel and sprinkle with remaining toffee chips. Swirl with the spatula.

Cover with plastic wrap and refrigerate for at least 6 hours.

Scoop out and enjoy!