Ice Cream Torte
Ingredients:
- macaroon cookies, crumbled - 24
- coffee ice cream, softened - 1 quart
- chocolate ice cream, softened - 1 quart
- milk chocolate toffee bits - 1 cup
- hot fudge ice cream topping, warmed - for garnish
Instructions:
Sprinkle 1/3 of the cookie crumbs into an ungreased 9 inch springform pan. Layer evenly 2 cups coffee ice cream, 1/3 of the cookies, 2 cups chocolate ice cream, 1/2 cup toffee bits, 2 cups coffee ice cream, 1/3 cookies, 2 cups chocolate ice cream, 1/2 cup toffee bits.
Cover, place in the freezer until firm. (Can be frozen for up to 1 month.) Remove from freezer 10 minutes before serving. Cut into wedges; place on serving plate, garnish with hot fudge drizzled over the top.
