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Decadent Ice Cream Cake

 

19

Yield

6

servings

Prep

25

min

Cook

0

min

Ready

8

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 26939% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 152mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 1%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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