30 macaroons
1 qt. chocolate almond ice cream, softened
2 tbsp. chocolate sauce
1 qt. coffee ice cream, softened
1 (8 oz.) pkg. Heath brickle bits

Crush 15 macaroons and spread evenly on bottom of 10 inch springform pan. Cover with chocolate almond ice cream. Drizzle with chocolate sauce. Cover with remaining crushed macaroons. Spread the coffee ice cream to form the next layer. Top with Heath bits. Freeze until ready to serve. Serves 12.