Coffee-Toffee Ice Cream Cake

  1. Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
  2. Spread the chocolate ice cream evenly over the crumbs.
  3. Sprinkle 4 crushed Heath bars over the chocolate ice cream.
  4. Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
  5. Cover with the remaining 1 cup macaroons.
  6. Layer the vanilla ice cream over the macaroons.
  7. Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
  8. Cover, and freeze at least 8 hours, or overnight.
  9. When ready to serve, run a blade of a kitchen knife around the edges of the pan.
  10. Remove the sides, and place the ice cream cake on a platter.
  11. For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
  12. Slice and serve-- Yummy!

chocolate wafers, chocolate ice cream, toffee, chocolate syrup, coffee liqueur, vanilla ice cream

Taken from www.food.com/recipe/coffee-toffee-ice-cream-cake-96185 (may not work)

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