Line a baking tray with baking parchment so the hot cinder toffee will not stick and cleanup stays easy and stress free.

Add sugar and golden syrup to saucepan. Heat gently without stirring until mixture turns deep amber and smooth.

Remove pan from heat and quickly whisk in baking soda. The mixture will foam and grow quickly, so work carefully but calmly.

Pour foamy toffee onto the lined tray. Do not touch. Let it cool fully until hard and crisp before breaking into sweet chunks.

Once cool, crack the cinder toffee into small crunchy pieces. Keep some larger pieces for extra texture inside the finished ice cream.

In a bowl, whip cold heavy cream until thick peaks form. The cream should be fluffy, smooth and able to hold its shape.

Gently fold sweetened condensed milk and vanilla into the whipped cream. Mix slowly so the mixture stays light and airy.

Fold in most of the cinder toffee chunks, keeping a few for topping. Spread pieces evenly so every scoop has sweet crunch.

Pour mixture into freezer-safe container. Smooth top. Sprinkle remaining toffee pieces over surface. Cover and freeze until firm, about six hours.

Scoop the ice cream into bowls or cones. Let it soften slightly before serving. Enjoy the creamy base and crunchy golden bites.