Easy Ice Cream Cake

1. 1

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

2. 2

   Spread the chocolate ice cream evenly over the crumbs.

3. 3

   Sprinkle 4 of the crushed Heath bars over the ice cream.

4. 4

   Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.

5. 5

   Cover with the remaining 1 cup macaroons.

6. 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. 7

   Cover and freeze at least 8 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.