2 1/4 c. crumbled macaroons
3 c. chocolate ice cream, softened
5 Heath bars, coarsely chopped
4 tbsp. chocolate syrup
3 c. vanilla ice cream, softened

Layer bottom of 8" springform pan (can use 8" square pan) with 1 1/4 cups of macaroon crumbs. Spread chocolate ice cream evenly. Sprinkle with 4 of the crushed Heath bars. Dribble with 3 tablespoons chocolate syrup. Cover with remaining 1 cup macaroons. Layer vanilla ice cream over the macaroons. Top with remaining chocolate syrup. Cover and freeze at least 8 hours or overnight.

Can use other cookies such as chocolate wafers or vanilla cookies in place of macaroons.