RECIPE: Toffee Ice Cream Torte

My friend Audrey gave me "The Coffee Book" a number of years ago. All the reipes I list on this site are from that book. This particular dessert is one of our favorites! We have used every flavor combination of ice cream and frozen yogurt you can imagine, as well as chocolate crusts and graham crusts, and it's always a success. You can't mess this one up! Thanks Audrey! ) - Nicole

Toffee Ice Cream Torte

1 cup almond macaroon crumbs

2 tablespoons melted butter

1 quart chocolate ice cream, slightly softened

1 cup fudge sauce

1 quart coffee ice cream, slightly softened

4 Heath toffee bars, coarsley chopped

Combine macaroon crumbs and butter, and press on bottom of a 9-inch springform pan. Bake at 350 degrees for 8-10 minutes or until golden. Cool. Spread chocolate ice cream evenly on crust; drizzle with half of fudge sauce and freeze until firm. Spread with coffee ice cream, and sprinkle with chopped toffee bars. Drizzle with remaining fudge sauce. Cover and freeze until firm.

To serve, remove from freezer several minutes before slicing. Cut into wedges with a hot, wet knife. Serves 8-12 (or two good friends for three days)