1 T instant coffee granules
1 T hot water
6 ounces ladyfingers, split
5 – 1.4 ounce Heath candy bars, crushed and divided
1 quart vanilla ice cream, softened
1 c heavy whipping cream
3 T powdered sugar
2 T creme de cacao (optional)
Dissolve coffee granules in hot water, set aside, let cool to room temperature.
Line bottom and sides of a 9 inch springform pan with ladyfingers. Set aside 1/4 c crushed candy. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into pan. Freeze for 30 minutes.
In a bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form; fold in creme de cacao. Spread over ice cream, sprinkle with reserved candy. Cover; freeze until firm. Remove from freezer 30 minutes before serving, remove sides of pan. Serve.
