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Add a photoServings: 12
Ingredients
- 28 Mothers crisp macaroons
- 1 quart. chocolate ice cream, softened
- 4 tbsp. chocolate sauce
- 1 quart. coffee ice cream, softened
- 14 pcs English toffee candy (almond roca)
Directions
- Oil an 8 inch spring form pan. Crush 14 macaroons and spread on bottom and press. Spread softened chocolate ice cream on top.
- Drizzle 2 Tbsp. chocolate syrup spiked with Kahlua (if you like) over top. Crush rest of macaroons spread on top. Cover with coffee ice cream. Drizzle rest of chocolate sauce. Chop candy up and sprinkle on top. Place in freezer. Can be made a week ahead of time (or possibly more). Makes 10 to 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 495 | |
| Calories from Fat 274 | 55% |
| Total Fat 30.48g | 38% |
| Saturated Fat 15.47g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 735mg | 31% |
| Potassium 304mg | 9% |
| Total Carbs 48.41g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 41.64g | 28% |
| Protein 9.15g | 15% |
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