Description
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.
Ingredients
- Macaroons
- Chocolate Ice Cream
- Heath Candy Bars
- Chocolate Syrup
- Coffee Liqueur
- Vanilla Ice Cream
Instructions
- 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!