Macaroon Ice Cream Torte

• 24 macaroons, crumbled
• 1 quart coffee ice cream, softend
• 1 quart chocolate ice cream, softend
• 1 cup chocolate-covered toffee bits or 4 (1 1/2 ounce) Heath candy bars, coarsely chopped
• hot fudge topping, warmed

1. For crust, sprinkle a third of crumbled cookies in a ungreased 9-inch spring form pan.
2. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups of chocolate ice cream and a 1/2 cup of toffee bits.
3. Repeat layers.
4. Cover and freeze until firm--this may be frozen for up to 2 months.
5. Remove from freezer 10 minutes before serving.
6. Remove sides of pans, cut into wedges, and drizzle with hot fudge topping.

macaroons, coffee ice cream, chocolate ice cream, chocolatecovered toffee bits, topping

Taken from www.food.com/recipe/macaroon-ice-cream-torte-94762 (may not work)