Easy Ice Cream Cake - cooking recipe

Ingredients

2 1/4 c. crumbled macaroons
3 c. chocolate ice cream, slightly softened
5 Heath bars or 5 oz. English toffee, coarsely chopped
4 Tbsp. chocolate syrup
3 Tbsp. coffee liqueur
3 c. vanilla ice cream, slightly softened

Preparation

Layer the bottom of an 8-inch spring-form pan with 1 1/4 cups of the macaroon crumbs.
Spread the chocolate ice cream evenly over the crumbs.
Sprinkle 4 of the crushed Heath bars over the ice cream.
Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.
Cover with the remaining 1 cup macaroons.
Layer the vanilla ice cream over the macaroons. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.
Cover and freeze at least 8 hours or overnight.