Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

Plan ahead when making this yummy dessert--it needs to freeze. This dessert can be frozen for up to two months

Ingredients Nutrition

  • 24 macaroons, crumbled
  • 1 quart coffee ice cream, softend
  • 1 quart chocolate ice cream, softend
  • 1 cup chocolate-covered toffee bits or 4 (1 1/2 ounce) Heath candy bars, coarsely chopped
  • hot fudge topping, warmed

Directions

  1. For crust, sprinkle a third of crumbled cookies in a ungreased 9-inch spring form pan.
  2. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups of chocolate ice cream and a 1/2 cup of toffee bits. Repeat layers. Cover and freeze until firm--this may be frozen for up to 2 months.
  3. Remove from freezer 10 minutes before serving.
  4. Remove sides of pans, cut into wedges, and drizzle with hot fudge topping.

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