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Categories:Viewed: 66 - Published at: 6 years ago
Ingredients
- 2 1/2 to 3 doz. macaroons
- 1 qt. chocolate almond or Jamoca almond fudge ice cream
- 8 Tbsp. chocolate fudge sauce
- 1 qt. coffee ice cream
- 14 small Heath bars
- fudge sauce
- whipped cream
Method
- Oil an 8-inch spring-form pan.
- Crush 1/2 of the macaroons and spread in bottom of pan.
- Slightly soften almond ice cream and spread on top of crumbs.
- Drizzle 4 tablespoons fudge sauce over top.
- Crush remaining macaroons and spread on top of ice cream. Soften coffee ice cream and spread over second layer of crumbs. Drizzle with 4 more tablespoons of fudge sauce.
- Freeze.
- Crush Heath bars and sprinkle on top.
- Freeze for 4 to 5 hours.
- Remove torte from pan and place on a serving platter.
- Let stand at room temperature for 20 minutes.
- Pass fudge sauce and whipped cream when ready to serve.
