Easy Ice Cream Cake

• 2 1/4 c. crumbled macaroons
• 3 c. chocolate ice cream, slightly softened
• 5 Heath bars or 5 oz. English toffee, coarsely chopped
• 4 Tbsp. chocolate syrup
• 3 Tbsp. coffee liqueur
• 3 c. vanilla ice cream, slightly softened

1. Layer the bottom of an 8-inch spring-form pan with 1 1/4 cups of the macaroon 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. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.
7. Cover and freeze at least 8 hours or overnight.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177887 (may not work)