10 oz. almond macaroon cookies, crushed (2 c. crumbs)
1 pt. chocolate ice cream, softened
1 pt. coffee ice cream, softened
8 oz. almond roca candy or buttercrunch candy, coarsely chopped

Sprinkle half of the cookie crumbs over bottom of 8x3 inch springform pan. Spread chocolate ice cream in even layer over crumbs. Freeze well.

Drizzle evenly with half the fudge sauce. Sprinkle with remaining cookies. Top with an even layer of coffee ice cream. Freeze until firm. Drizzle 3/4 of remaining sauce over top, sprinkle with candy. Drizzle with remaining sauce. Cover with foil. Freeze until ready to serve. Remove from freezer 15 minutes before serving. Remove sides of pan and transfer to serving plate. Pipe whipped cream around bottom if desired.

BITTERSWEET FUDGE SAUCE:

Combine:

6 tbsp. unsalted butter
2/3 c. granulated sugar
2/3 c. firmly packed dark brown sugar
1 c. unsweetened cocoa powder
2/3 c. heavy cream
1/8 tsp. salt

Combine in medium size saucepan. Cook over medium heat, stirring constantly until sugar melts and sauce is smooth. Serve warm. Store tightly covered in refrigerator up to 1 month. Reheat over hot water.