Serves: 25
Total Calories: 265
Put 14 Oreo cookies in one plastic bag and 14 in another plastic bag. Crush with a rolling pin or mallet. do not use food processor. Place 6 Heath candy bars in a plastic bag and crush. Lightly oil a 10-inch springform pan. Sprinkle bottom of pan with one bag of cookies. Add 1/2 gallon softened chocolate ice cream. Drizzle 4 ounces of Hershey’s syrup over ice cream. Sprinkle second bag of cookies over syrup. Add 1/2 gallon softened coffee ice cream. Drizzle with remaining 4 ounces Hershey’s syrup. Sprinkle top with crushed Heath bars. Cover with foil. Freeze until hard.
This Coffee Toffee Ice Cream Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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