Diana Ice Cream Torte Recipe

• 28 Mothers crisp macaroons
• 1 quart. chocolate ice cream, softened
• 4 tbsp. chocolate sauce
• 1 quart. coffee ice cream, softened
• 14 pcs English toffee candy (almond roca)

1. Oil an 8 inch spring form pan.
2. Crush 14 macaroons and spread on bottom and press.
3. Spread softened chocolate ice cream on top.
4. Drizzle 2 Tbsp.
5. chocolate syrup spiked with Kahlua (if you like) over top.
6. Crush rest of macaroons spread on top.
7. Cover with coffee ice cream.
8. Drizzle rest of chocolate sauce.
9. Chop candy up and sprinkle on top.
10. Place in freezer.
11. Can be made a week ahead of time (or possibly more).
12. Makes 10 to 12 servings

mothers crisp macaroons, chocolate ice cream, chocolate sauce, coffee ice cream, toffee

Taken from cookeatshare.com/recipes/diana-ice-cream-torte-11100 (may not work)