EASY ICE CREAM CAKE

2 1/4 c. crumbled macaroons
3 c. chocolate ice cream,
slightly softened
5 Heath bars or 5 oz. English
toffee, coarsely chopped
4 Tbsp. chocolate syrup
3 Tbsp. coffee liqueur
3 c. vanilla ice cream,
slightly softened

Layer the bottom of an 8-inch spring-form pan with 1 1/4
cups of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with the remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and freeze at least 8 hours or overnight. 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.