Title: Decadent Ice Cream Cake
Categories: Dessert Icecream
Yield: 6 Servings
| PATTI - VDRJ67A |
| 2 1/4 | c | Macaroons; crumbled |
| 3 | c | Chocolate ice cream; slightly softened |
| 5 | | Heath bars; coarsely chopped |
| 4 | tb | Chocolate syrup |
| 3 | tb | Kahlua |
| 3 | c | Vanilla ice cream; slightly softened |
Layer the bottom of an 8" round springform pan with 1-1/4 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 tbls of the chocolate
syrup and 2 tbls 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 till frozen. They are then easily broken
with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can
be used instead of macaroons. Different variations of chocolate ice crem,
such as chocolate-almond or others can be used.