Coffee-Toffee Ice Cream Cake

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READY IN: 24hrs
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
  • 3
    cups chocolate ice cream, slightly softened
  • 8
    (5 ounce) Heath candy bars or (5 ounce) english toffee, coarsely chopped, divided
  • 4
    tablespoons chocolate syrup, divided, to taste
  • 3
    tablespoons coffee liqueur, divided, to taste
  • 3
    cups vanilla ice cream, slightly softened
  • 3
    (5 ounce) crushed Heath candy bars (to garnish) (optional)
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DIRECTIONS

  • Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
  • Spread the chocolate ice cream evenly over the crumbs.
  • Sprinkle 4 crushed Heath bars over the chocolate ice cream.
  • Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
  • Cover with the remaining 1 cup macaroons.
  • Layer the vanilla ice cream over the macaroons.
  • Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
  • Cover, and freeze at least 8 hours, or overnight.
  • When ready to serve, run a blade of a kitchen knife around the edges of the pan.
  • Remove the sides, and place the ice cream cake on a platter.
  • For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
  • Slice and serve-- Yummy!
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