Discover a delicious fusion of flavours and textures. With layers of crumbled macaroons, coffee and chocolate ice cream and crunchy toffee bits, this dessert is a feast for the senses.
Ingredients:
- 30 chocolate or plain macaroons, crumbled
- 1 quart coffee ice cream, softened if necessary
- 1 quart chocolate ice cream, softened if necessary
- 1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4oz each), roughly chopped
- Hot fudge topping, warmed
Method:
Spread one-third of the crumbled cookies in an ungreased 9-inch springform pan1.
Layer with 2 cups of the coffee ice cream1.
Add another third of the cookies, 2 cups of the chocolate ice cream and 1/2 cup of the toffee pieces or crushed chocolate bars1.
Repeat the layers1.
Freeze the cake, covered, until firm1. This can take up to 2 months1.
Remove the cake from the freezer 10 minutes before slicing1.
Serve the slices with warmed hot caramel topping.
