2 1/4 c. cubed macaroons
3 c. chocolate ice cream
5 Heath bars or 5 oz. English toffee, coarsely chopped
4 tbsp. chocolate syrup
3 tbsp. coffee liqueur
3 c. vanilla ice cream, slightly softened

Layer the bottom of an 8 inch springform pan with 1 1/4 cups of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Drizzle with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with the remaining 1 cup of macaroon crumbs. Layer the vanilla ice cream over the macaroons. Top with remaining crushed candy, the 1 tablespoons chocolate syrup, and 1 tablespoon liqueur. Cover and freeze at least 8 hours or overnight.

NOTE: Other cookies can be used, such as chocolate chips.