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

Layer the bottom of an 8 inch springform pan with 1 1/4 cup of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with the remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and freeze at least 8 hours or overnight. 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 serving platter. Slice and serve. Makes 1 (8 inch) ice cream cake.