Coffee-Toffee Ice Cream Cake - cooking recipe

Ingredients

2 1/4 2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
3 cups chocolate ice cream, slightly softened
8 (5 ounce) Heath candy bars or (5 ounce) english toffee, coarsely chopped, divided
4 tablespoons chocolate syrup, divided, to taste
3 tablespoons coffee liqueur, divided, to taste
3 cups vanilla ice cream, slightly softened
3 (5 ounce) crushed Heath candy bars (to garnish) (optional)

Preparation

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 (or more if desired), 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!