Preaparation time: 20 to 30 minutes. Freezing time: 8 hours or overnight. Serves: 9. (One 8-inch ice cream cake.)

2 1/4 c. crumbled macaroons
3 c. chocolate ice cream, slightly softened
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

1. Layer the bottom of an 8-inch springform pan with 1 1/4 cups of the macaroon crumbs.

2. Spread the chocolate ice cream evenly over the crumbs.

3. Sprinkle 4 of the crushed Heath bars over the ice cream.

4. Drizzle with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.

5. Cover with the remaining 1 cup macaroons.

6. Layer the vanilla ice cream over the macaroons.

7. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.

8. Cover. Freeze at least 8 hours or overnight.

9. When ready to serve, run the blade of a kitchen knife around the edges of the pan. Remove the sides and place the ice cream cake on a chilled serving platter. Slice and serve.

TIPS: Other cookies, such as chocolate wafers or vanilla cookies, can be substituted for the macaroons.

Good served with: Crisp butter cookies and piping hot coffee.