Macaroon Ice Cream Torte – Scrumptious!
Macaroon Ice Cream Torte
Ingredients
24 macaroon cookies, crumbled
1 quart coffee ice cream, softened
1 quart chocolate ice cream, softened
4 – 1.4 oz Heath candy bar, coarsely chopped
Hot fudge topping, warmed
Directions
~Sprinkle a third of the cookies into an ungreased 9″ Springform pan. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits. Repeat layers.
~Cover and freeze until firm.
~Remove from the freezer 10 minutes before serving. Cut into wedges; drizzle with hot fudge topping.
~Makes 16 servings.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
