| 1 | Layer the bottom of an 8" round springform pan with 1-?cup 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 tbls of the chocolate syrup and 2 tbls 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 overnught. |
| 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 paltter. |
| 10 | Slice and serve. |
| 11 | Tip: place heath bars in freezer till frozen. |
| 12 | They are then easily broken with a mallet. |
| 13 | Variations: other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. |
| 14 | Different variations of chocolate ice crem, such as chocolate-almond or others can be used. |
