Chocolate-Coffee Ice Cream Torte
This ice cream cake has a coconut macaroon crust with bits of chocolate-covered toffee candy amid layers of chocolate and coffee ice cream.
6 soft coconut macaroon cookies, crumbled
2 tablespoons butter, melted
1 quart chocolate ice cream, softened
1/2 cup chocolate syrup - divided use
4 (1.4-ounce) English toffee-flavored candy bars, crushed - divided use
1 quart coffee or vanilla ice cream, softened
- Combine cookie crumbs and butter; press firmly over bottom of a 9-inch springform pan.
- Spread chocolate ice cream over crust; drizzle with half of chocolate syrup and sprinkle with half of crushed candy. Freeze until firm.
- Spread coffee or vanilla ice cream over crushed candy; drizzle with remaining chocolate syrup and sprinkle with remaining crushed candy. Cover and freeze. Remove from freezer several minutes before serving.
Makes 12 servings.