Ingredients
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28 soft macaroon cookies
1 qt. coffee ice cream
1 qt. chocolate chip ice cream
2 c. Chocolate Sauce
4 (1 1/16 oz.) Heath toffee bars, crushed
Preparation
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Crush half the macaroons and sprinkle in the bottom of an oiled 8 to 10-inch spring-form pan.
Slightly soften coffee ice cream and spread evenly over macaroons.
Drizzle with 2 tablespoons chocolate sauce.
Crush remaining macaroons and spread on top of coffee ice cream.
Soften chocolate chip ice cream and spread evenly over second layer of macaroons.
Drizzle with 2 tablespoons chocolate sauce.
Spread crushed Heath bars on top. Freeze for 4 to 5 hours.
Remove from pan and leave at room temperature 5 minutes before serving.
Serve with remaining chocolate sauce.
Serves 6 to 8.
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