MACAROON ICE CREAM TORTE

INGREDIENTS

• 30 chocolate or plain macaroon cookies, crumbled
• 1 quart coffee ice cream, softened if necessary
• 1 quart chocolate ice cream, softened if necessary
• 1 cup milk chocolate toffee bits or 4 (1.4-ounce) Heath candy bars, coarsely chopped
• Hot fudge topping, warmed

DIRECTIONS

Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers.

Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping. 

Yield: 16 servings.

Source: tasteofcome.com