24 macaroons, crushed
1 qt. chocolate ice cream, softened
1 qt. coffee ice cream, softened
1/2 c. chocolate sauce
English toffee, crushed (Heath bars)

Put 1/2 crushed macaroons on bottom of spring form pan, then layer: chocolate ice cream over crushed macaroons. Pour 1/2 of chocolate sauce over ice cream. Remaining macaroons over sauce. Put coffee ice cream over macaroons. Pour remaining chocolate sauce over coffee ice cream. Cover with crushed English toffee. Freeze overnight. Take out of freezer 30 minutes before serving.