1. In a large bowl, pour the cold heavy cream, sweetened condensed milk and vanilla bean paste.
2. With a whisk, whip the mixture until soft/medium peaks form (this takes about 3-4 minutes).
3. Scrape the sides and bottom of the bowl with a silicone spatula.
4. Add the finally grounded caramel candy and blend together with a spatula.
5. Add the strong coffee and blend it together, have a taste, and if you are like me, you might want to add more coffee.
6. Use a piping bag and a round nozzle (Wilton #1A) and pipe the ice cream mixture into the prepared silicone molds.
7. Freeze for at least 5 hours or overnight.
8. Covered well, these ice cream pops can be kept in the freezer for up to 6 weeks.
9. When ready, take the ice cream out of the molds, drip each one in delicious lush chocolate.
10. If you wish, add a tiny gold edible leaf on the ice cream - this is just an option!
11. Enjoy!

* You can find the Daim candy at Ikea!