Prepare caramel sauce as instructed on Feel Great in 8's post. Allow to cool.
Make the ice cream. To prepare, be sure that the bowl of your ice cream maker has been in the freezer for at least 12 hours. And also be sure your coconut milk has been refrigerated for at least a few hours to solidify the fats in it.
Place all ice cream ingredients in a blender and combine until thoroughly mixed. Add mixture to ice cream maker and follow the manufacturer's instructions. It should take about 15 minutes to thicken.
While the ice cream is churning, go ahead and make your crust. Add all crust ingredients to a food processor. Pulse until the mixture is completely chopped and starts to come together to a sticky consistency. If you press on it, it should stick together.
Place crust mixture in a deep dish pie plate and press to the bottom and sides of the pan. That is all you need to do. No baking or anything.
Top crust with ice cream once it's all thickened, and then top the ice cream with the cooled caramel sauce.
Top with a sprinkling of crushed toffee pieces and freeze for at least 2 hours.
To serve, let sit out for about 10-15 minutes. Run a sharp knife through hot water and it should be pretty easy to cut through.