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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a easy-to-prepare, hard to resist ,ice cream cake that contains everyone's favorite flavors. Best of all it can be prepared ahead. Ingredients:
2 1/4 cups crumbled macaroons. other cookies, such as chocolate wafers or vanilla cookies can be substituted for the macaroons. |
3 cups chocolate ice cream, slightly softened |
5 heath bars or 5oz. english toffee, coarsely chopped |
4 tablespoons chocolate syrup |
3 tablespoons coffee liquer |
3 cups vanilla ice cream,slightly softened |
Directions:
1. Layer the bottom of an 8-inch springform pan with 1 1/4 cups of the macaroons crumbs.
2. Spread the chocolate ice cream evenly over the crumbs.
3. Sprinkle 4 of the crushed Heath Bars over the ice cream
4. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.
5. Cover with the remaining 1 cup macaroons
6. Layer the vanilla ice cream over the macaroons.
7. Top with the remaining crushed Heath Bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.
8. Cover and freeze at least 8 hours or overnight.
9. When ready to serve, run the blade of a knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
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