Heath Bar Ice Cream Cake

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READY IN: 8hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    cups macaroons, crumbled
  • 4
    tablespoons chocolate syrup
  • 3
    cups chocolate ice cream, slightly softened
  • 3
    tablespoons Kahlua
  • 3
    cups vanilla ice cream, slightly softened
  • 5
    Heath candy bars, coarsely chopped
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DIRECTIONS

  • Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
  • Spread chocolate ice cream evenly over the crumbs.
  • Sprinkle 4 of the crushed Heath bars over the ice cream.
  • Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
  • Cover with remaining macaroons.
  • Top evenly with vanilla ice cream.
  • Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
  • Cover and freeze for 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.
  • Slice and serve.
  • Note: Place Heath bars in freezer until frozen.
  • They are then easily broken with a mallet.
  • Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.
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