In a large cold bowl, whip the heavy whipping cream on high speed for about 5-7 minutes or until stiff peaks form.
In a separate medium bowl, combine the cream cheese, sweetened condensed milk, and vanilla until blended. Fold in the toffee bits.
Gently fold the cream cheese mixture into the whipped cream until just combined.
Pour half of the mixture into a freezer-safe container (I used a bread pan). Drizzle with half of the hot fudge sauce. Pour in the remaining ice cream, drizzle with the remaining hot fudge, then top with more toffee bits and mini chocolate chips (if desired).
Cover the container with plastic wrap and freeze for at least 8 hours, preferably overnight.
Amount Per Serving
Calories767kcalCalories from fat 524
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: