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Macaroon Ice Cream Torte
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24 macaroon cookies, crumbled
1 quart coffee ice cream, softened
1 quart chocolate ice cream, softened
1 cup milk chocolate toffee bits or 4 (1.4 ounces) Heath candy bar, coarsely chopped
Hot fudge topping, warmed
Sprinkle a third of the cookies into an ungreased 9-in. 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. May be frozen for up
to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of
pan. Cut into wedges; drizzle with hot fudge topping.
Yield: 12-16 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |