1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on high until stiff peaks begin to form. Remove the bowl from the stand, and using a rubber spatula, fold in the condensed milk until combined.
2. Layer the ice cream into a freezer-safe container as follows: 1/3 ice cream mixture, followed by a few tablespoons of salted caramel, followed by a few tablespoons of pretzels and toffee bits. Use a knife to swirl it around a bit, then repeat the the process/layers in the same order until everything is emptied into the container. Top with extra salted caramel and pretzels if desired. Freeze the ice cream for at least 4-5 hours before serving. Scoop and enjoy!

Leftover ice cream will keep in the freezer for up to 2 months (or longer) as long as it is covered in an airtight container.