Coffee Toffee Ice Cream Cake

---

I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.

---

Steps

---

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 , 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 !.

---

Ingredients

---

macaroons, chocolate ice cream, heath candy bars, chocolate syrup, coffee liqueur, vanilla ice cream