-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.
Yields
6 Servings