Decadent Ice Cream Cake
Submitted by nancy01
A no-bake ice cream cake layered with macaroon crumbs, chocolate and vanilla ice cream, crushed Heath bars, and a drizzle of Kahlua. Pure frozen indulgence.
YIELD
6 servingsPREP
25 minCOOK
0 minREADY
8 hrsNo oven required for this showstopper. Layers of crumbled macaroons, chocolate ice cream, vanilla ice cream, and crushed Heath bars stack up in a springform pan with drizzles of chocolate syrup and Kahlua between each layer.
Freeze it overnight, pop off the springform sides, and you’ve got a cake that looks and tastes like it came from a high-end dessert shop.
The toffee crunch from the Heath bars against the creamy ice cream and chewy macaroon base is honestly addictive.
Kitchen Tips
- Freeze Heath bars before crushing them; they shatter cleanly with a mallet instead of smearing
- Let the ice cream soften just enough to spread but not melt, or the layers will bleed together
- Run a hot knife around the springform edge before releasing for the cleanest sides
Ingredients
Directions
Layer the bottom of an 8 inch round springform pan with 1¼ cup of the macaroons.
Spread chocolate ice cream evenly over the crumbs.
Sprinkle 4 of the crushed Heath bars over the ice cream.
Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
Cover with remaining macaroons.
Top evenly with vanilla ice cream.
Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
Cover and freeze for at least 8 hours or overnught.
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 serving paltter.
Slice and serve.
TIP: Place Heath bars in freezer until frozen.
They are then easily broken with a mallet.
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