I have never made this recipe. Every year for many years a girlfriend of mine would make it for my birthday and it was my present! She has a new. very busy life now so I have been missing the ice cream cake for too many years. Found the recipe on the internet today and am so excited to have it! Even if I have to make it for myself. Cooking time is freezing time.

Ingredients

8 serv.

macaroons, crumbled2 1⁄4 cups
chocolate syrup4 tablespoons
chocolate ice cream, slightly softened3 cups
Kahlua↗3 tablespoons
vanilla ice cream, slightly softened3 cups
Heath candy bars, coarsely chopped↗5

Step-by-step instructions

1
Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
2
Spread chocolate ice cream evenly over the crumbs.
3
Sprinkle 4 of the crushed Heath bars over the ice cream.
4
Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
5
Cover with remaining macaroons.
6
Top evenly with vanilla ice cream.
7
Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
8
Cover and freeze for at least 8 hours or overnight.
9
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.
10
Slice and serve.
11
Note: Place Heath bars in freezer until frozen.
12
They are then easily broken with a mallet.
13
Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.

Source: food.com

Original recipe ↗

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