Heath Bar Ice Cream Cake – a delicious recipe with macaroons, chocolate syrup, chocolate ice cream, Kahlua, vanilla ice cream, candy bars. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
2
Spread chocolate ice cream evenly over the crumbs.
3
Sprinkle 4 of the crushed Heath bars over the ice cream.
4
Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
5
Cover with remaining macaroons.
6
Top evenly with vanilla ice cream.
7
Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
8
Cover and freeze for at least 8 hours or overnight.
9
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter.
10
Slice and serve.
11
Note: Place Heath bars in freezer until frozen.
12
They are then easily broken with a mallet.
13
Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.
1583
kcal
Calories
60
g
Fat
140
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/4 cups macaroons, crumbled, 4 tablespoons chocolate syrup, 3 cups chocolate ice cream, slightly softened, 3 tablespoons Kahlua, and more.
Yes, Heath Bar Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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