Coffee-Toffee Ice Cream Cake


  • 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.


  1. Layer bottom of an 8-inch springform pan with 1 1/4 cups of the macaroon crumbs.
  2. Spread the chocolate ice cream evenly over the crumbs.
  3. Sprinkle 4 of the crushed Heath bars over the ice cream.
  4. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.
  5. Cover with remaining 1 cup macaroons.
  6. Layer the vanilla ice cream over the macaroons.
  7. Top with remaining crushed Heath bars, 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.
  8. Cover and freeze at least 8 hours or overnight.
  9. 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.
  10. Slice and serve.

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