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Ингредиенты
- 2 1/4 c. crumbled macaroons*
- 3 c. chocolate ice cream slightly softened
- 5 x Heath bars or possibly 5 ounce. English toffee coarsely minced
- 4 Tbsp. chocolate syrup
- 3 Tbsp. coffee liqueur
- 3 c. vanilla ice cream slightly softened
Инструкции
- *Other cookies, i.e. chocolate wafers or possibly vanilla cookies can be substituted for the macaroons.
- Layer bottom of an 8-inch springform pan with 1 1/4 c. of the macaroon crumbs. Spread the chocolate ice cream proportionately over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 Tbsp. of the chocolate syrup and 2 Tbsp. of the coffee liqueur. Cover with remaining 1 c. macaroons. Layer the vanilla ice cream over the macaroons. Top with remaining crushed Heath bars, 1 Tbsp. chocolate syrup and the 1 Tbsp. coffee liqueur. Cover and freeze at least 8 hrs or possibly 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 platter. Slice and serve.
