“I have never made this recipe. Every year for many years a girlfriend of mine would make it for my birthday and it was my present! She has a new. very busy life now so I have been missing the ice cream cake for too many years. Found the recipe on the internet today and am so excited to have it! Even if I have to make it for myself. Cooking time is freezing time.”
8hrs 30mins

Ingredients Nutrition

  • 2 14 cups macaroons, crumbled
  • 4 tablespoons chocolate syrup
  • 3 cups chocolate ice cream, slightly softened
  • 3 tablespoons Kahlua
  • 3 cups vanilla ice cream, slightly softened
  • 5 Heath candy bars, coarsely chopped


  1. Layer the bottom of a 8 inch round springform pan with 1 1/4 cups of the macaroons.
  2. Spread chocolate ice cream evenly over the crumbs.
  3. Sprinkle 4 of the crushed Heath bars over the ice cream.
  4. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
  5. Cover with remaining macaroons.
  6. Top evenly with vanilla ice cream.
  7. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
  8. Cover and freeze for at least 8 hours or overnight.
  9. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter.
  10. Slice and serve.
  11. Note: Place Heath bars in freezer until frozen.
  12. They are then easily broken with a mallet.
  13. Variations: Other cookies, such as chocolate wafers or vanilla wafers can be used intead of macaroons.

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