Chocolate-Coffee Ice Cream Torte

This ice cream cake has a coconut macaroon crust with bits of chocolate-covered toffee candy amid layers of chocolate and coffee ice cream.

Recipe Ingredients:

6 soft coconut macaroon cookies, crumbled
2 tablespoons butter, melted
1 quart chocolate ice cream, softened
1/2 cup chocolate syrup - divided use
4 (1.4-ounce) English toffee-flavored candy bars, crushed - divided use
1 quart coffee or vanilla ice cream, softened

Cooking Directions:

1. Combine cookie crumbs and butter; press firmly over bottom of a 9-inch springform pan.
2. Spread chocolate ice cream over crust; drizzle with half of chocolate syrup and sprinkle with half of crushed candy. Freeze until firm.
3. Spread coffee or vanilla ice cream over crushed candy; drizzle with remaining chocolate syrup and sprinkle with remaining crushed candy. Cover and freeze. Remove from freezer several minutes before serving.

Makes 12 servings.