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)

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)