Directions

1. Layer the bottom of a spring form pan with 1 ¼ cups of the macaroon crumbs

2. Spread the chocolate ice cream evenly over the crumbs

3. Sprinkle four of the crushed Heath bars over the ice cream

4. Dribble with three tablespoons of the chocolate syrup and two tablespoons of the coffee liqueur.

5. Cover with remaining 1 cup macaroons

6. Layer the vanilla ice cream over the macaroons

7. Top with the remaining crushed Heath bar, the one tablespoon chocolate syrup and the one tablespoon coffee liqueur.

8. Cover and freeze at least eight hours or overnight

9. When ready to serve, run the blade of a knife around the edges of the pan. Remove the sides and place the ice cream cake on a serving platter.

10. Slice and serve

Tip: If cake is too frozen to slice, dip knife in warm water before slicing cake.

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