Prep 30 mins
Cook 2 hrs
This is a fancy dessert I have made that is wonderful in the summer. Looks very impressive.... I got it out of a recipe book called "Something Special". Very easy. Cooking time is freeze time.
- 28 macaroons
- 946.0 ml chocolate ice cream, softened
- 59.14 ml chocolate syrup
- 946.0 ml coffee ice cream, softened
- 14 Heath candy bars, crushed
- Butter n 8-inch springform pan. Crush 14 macaroons and spread on bottom of pan. Spread softened chocolate ice cream on top of macaroons. Drizzle half of chocolate syrup over ice cream. Crush remaining macaroons and layer on top of ice cream. Spread coffee ice cream over macaroon layer. Drizzle remaining chocolate syrup over ice cream. Crush toffee bars and sprinkle on top. Freeze. To serve, remove from pan and allow to sit at room temperature 15-30 minutes. Serve with additional syrup if desired.