Decadent Ice Cream Cake Recipe
Servings: 6
Ingredients
- 2 1/4 c. Macaroons, crumbled
- 3 c. Chocolate ice cream, slightly softened
- 5 x Heath bars, coarsely minced
- 4 Tbsp. Chocolate syrup
- 3 Tbsp. Kahlua
- 3 c. Vanilla ice cream, slightly softened
Directions
- Layer the bottom of an 8" round springform pan with 1-1/4 c. of the macaroons. Spread chocolate ice cream proportionately 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 proportionately 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 hrs or possibly overnught. 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 until frzn. They are then easily broken with a mallet.
- VARIATIONS: Other cookies, such as chocolate wafers or possibly vanilla cookies can be used instead of macaroons. Different variations of chocolate ice crem, such as chocolate-almond or possibly others can be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 685 | |
| Calories from Fat 238 | 35% |
| Total Fat 26.59g | 33% |
| Saturated Fat 19.35g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 337mg | 14% |
| Potassium 468mg | 13% |
| Total Carbs 108.08g | 29% |
| Dietary Fiber 3.2g | 11% |
| Sugars 101.18g | 67% |
| Protein 8.37g | 13% |
