Separate the Heath bars, 5 for the base and three for the crunchy coating.
Grind the 5 Heath bars for the base to a fine crumble in a food processor.
Grind the 3 topping Heath Bars to a chunky crumble size for the outer coating. Reserve until later.
Make the base, combining milk, whipping cream, sugar, xanthan gum and corn syrup in a pot and heat on the stove. Stir to dissolve all sugars.
Once it begins to bubble on the edges of the pan but not boil, turn off the stove and add the ground up Heath bars to the liquid. Stir until fully dissolved.
Transfer liquid to a heat safe bowl and refrigerate for at least two hours.
Once liquid is as cold as it can get, churn in an ice cream maker.
Scoop ice cream into a large piping bag with a large tip that will fit inside an ice cream pop mold.
Pipe ice cream into molds and add popsicle sticks.
Freeze overnight.
FIll a pot with water that is deep enough to submerge ice cream molds. Heat one stovetop until boiling, the turn off stove.
Dip mold into hot water for a few seconds, fully submerging. Remove popsicle molds from casing by gently pulling one at a time, leaving the rest in the freezer. Id they are stubborn, a few more seconds in the hot water should help loosen them up.
Return ice cream bars to the freezer after each mold removal to prevent any melting.
Make the chocolate coating. Combine xxx grams chocolate of choice with 85 grams of refined coconut oil in a microwave safe dish. Melt in microwave in 2 30 second increments, stirring after each. If not fully melted, microwave for 15 second increments, stirring each time, until fully melted.
Pout melted chocolate into a tall glass that just a little wider than the ice cream bars width. Fill a plate or small tray with reserved crushed up heath bars.
Dip the bars one at a time in the melted chocolate, fully submerging, then quickly but gently lay them in the crushed up toffee , flipping to coat each side.
Return to freezer to firm up or enjoy right away!