Coffee-Toffee Ice Cream Cake
- 2 1/4 2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
- 3 cups chocolate ice cream, slightly softened
- 8 (5 ounce) Heath candy bars or (5 ounce) english toffee, coarsely chopped, divided
- 4 tablespoons chocolate syrup, divided, to taste
- 3 tablespoons coffee liqueur, divided, to taste
- 3 cups vanilla ice cream, slightly softened
- 3 (5 ounce) crushed Heath candy bars (to garnish) (optional)
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- 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)