Ice Cream Cake

Ingredients

• 2 1/4 cups macaroon; crumbled, divided

• 3 cups chocolate ice cream; slightly softened

• 5 Heath bars; coarsely chopped

• 4 tablespoons chocolate syrup

• 3 tablespoons Kahlua

• 3 cups vanilla ice cream; slightly softened

Method

Layer the bottom on an 8 inch spring form pan with 1 1/4 cups of the crumbled macaroons. Spread softened chocolate ice cream evenly over the macaroons. 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 the 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 overnight. 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 platter. Slice and serve.

Tip: If you free the Heath bars, they are easily broken with a mallet.

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