Print Recipe

Coffee-Toffee Ice Cream Cake

Ingredients

  • 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.

Instructions

  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.

Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.