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)
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.