1-Gather and prepare all ingredients, ensuring your heavy cream is chilled for optimal whipping.

2-In a large mixing bowl, whip the cold heavy cream with an electric mixer until stiff peaks form to create a light, airy base.

3-Gently fold in the sweetened condensed milk, 1/4 cup salted caramel sauce, and vanilla extract, mixing until fully incorporated without deflating the whipped cream.

4-Stir in the 1/2 cup chopped pretzels and 1/2 cup chopped toffee carefully to distribute evenly while keeping the crunch.

5-Pour the mixture into a loaf pan or freezer-safe container, then swirl in the remaining 2 tablespoons salted caramel sauce with a knife for that marble effect.

6-Smooth the surface with a spatula and sprinkle additional pretzel pieces and toffee chunks on top if desired.

7-Cover with plastic wrap and freeze until firm, about 6 hours; the preparation time is roughly 15 minutes, so it’s ready before you know it.

8-Remove from the freezer and let it sit at room temperature for about 5 minutes before scooping to serve.