Decadent Ice Cream Cake
Yield
6 servingsPrep
25 minCook
0 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
macaroons
crumbled |
* |
| 3 | cups |
chocolate ice cream
slightly softened |
|
| 5 | each |
health bars
coarsely chopped |
* |
| 4 | tablespoons |
chocolate syrup
|
|
| 3 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| 3 | cups |
vanilla ice cream
slightly softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
macaroons
crumbled |
* |
| 7.1E+2 | ml |
chocolate ice cream
slightly softened |
|
| 5 | each |
health bars
coarsely chopped |
* |
| 6E+1 | ml |
chocolate syrup
|
|
| 45 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 7.1E+2 | ml |
vanilla ice cream
slightly softened |
|
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.
