Ice Cream » Ice Cream Varieties » Ice Cream Cakes » Coffee Toffee Ice Cream Cake

Coffee Toffee Ice Cream Cake


  • 2 1/4 cups crushed macaroons or 2 1/4 cups vanilla wafers or 2 1/4 cups chocolate wafers
  • 3 cups chocolate ice cream, faintly softened
  • 5 ounceHeath candy bars or 5 ounce english toffee, thickly chopped, alienated
  • 4 tbs chocolate syrup, alienated, to taste
  • 3 tbs coffee liqueur, alienated, to taste
  • 3 cups vanilla ice cream, faintly softened
  • 5 ounce crushed Heath candy bars (to decorate)

Preparation Method

  • Layer base of an 8-inch springform pan with 1-1/4 cups macaroon crumbs. Spread the chocolate ice cream equally over the crumbs. Add 4 crushed Heath bars over the chocolate ice cream.
  • Drip with 3 Tbsp chocolate syrup, and 2 tbsp liqueur. Wrap with the remaining 1 cup macaroons. Place the vanilla ice cream over the macaroons.
  • Top with left out 4 Heath bars, 1 tbsp chocolate syrup and the 1 tbsp coffee liqueur. Wrap, and freeze at least 8 hours. When ready to serve, by using a kitchen knife runs around the edges of the pan. Eradicate the sides, and place the ice cream cake on a platter.
  • For decoration, more crushed heath bars may be sprinkled on top before serving if desired, cut and serve.