Shelly's Recipe

ICE CREAM CAKE

Category: Frozen Desserts

2 1/4 cup crumbled macaroons
3 cup chocolate ice cream, slightly softened
5 Heath bars or 5 oz. English toffee, coarsely chopped
4 tbsp chocolate syrup
3 tbsp coffee liqueur
3 cup vanilla ice cream, slightly softened

Layer the bottom of an 8-inch spring-form pan with 1 1/4 cups of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with the remaining 1 cup macaroons.

Layer the vanilla ice cream over the macaroons. Top with the remaining crushed Heath bar, the 1 tbsp chocolate syrup and the 1 tbsp coffee liqueur. Cover and freeze at least 8 hours or overnight.

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.