Coffee-Toffee Ice Cream Cake

1. 1

   Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.

2. 2

   Spread the chocolate ice cream evenly over the crumbs.

3. 3

   Sprinkle 4 crushed Heath bars over the chocolate ice cream.

4. 4

   Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.

5. 5

   Cover with the remaining 1 cup macaroons.

6. 6

   Layer the vanilla ice cream over the macaroons.

7. 7

   Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.

8. 8

   Cover, and freeze at least 8 hours, or overnight.

9. 9

   When ready to serve, run a blade of a kitchen knife around the edges of the pan.

10. 10

    Remove the sides, and place the ice cream cake on a platter.

11. 11

    For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.

12. 12

    Slice and serve-- Yummy!

* Per serving · 4 servings · Values may vary.

No additional tips available.