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Categories:Viewed: 42 - Published at: 3 years ago
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
Method
- 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.
