DECADENT ICE CREAM CAKE

Yield: 6 servings

2 1/4 c Macaroons; crumbled
3 c Chocolate ice cream; slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahlua
3 c Vanilla ice cream; slightly softened

Layer the bottom of an 8" round springform pan with
1-1/4 cup of the macaroons. Spread chocolate ice cream
evenly over the crumbs. Sprinkle 4 of the crushed
Heath bars over the ice cream. Dribble 3 tbls of the
chocolate syrup and 2 tbls of the Kahlua over
chocolate ice cream. Cover with remaining macaroons.
Top evenly with vanilla ice cream. Sprinkle remaining
crushed Heath bars over ice cream, then the chocolate
syrup and Kahlua.

Cover and freeze for 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
paltter. Slice and serve.

TIP: Place Heath bars in freezer till frozen. They
are then easily broken with a mallet.

VARIATIONS: Other cookies, such as chocolate wafers
or vanilla cookies can be used instead of macaroons.
Different variations of chocolate ice crem, such as
chocolate-almond or others can be used.