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.