2 1/4 cups crumbled macaroons*
3 cups chocolate ice cream, slightly softened
5 Heath bars or 5 ounces English toffee, coarsely chopped
4 tablespoons chocolate syrup
3 tablespoons coffee liqueur
3 cups vanilla ice cream, slightly softened*Other cookies, i.e. chocolate wafers or vanilla cookies can be substituted for the macaroons.
Layer bottom of an 8-inch springform 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 remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with remaining crushed Heath bars, 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and freeze at least 8 hours or 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.
Grandma Gwendolyn Brown
Baking & Desserts
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