CocoaNutty Ice Cream

from justanny

2 1/4 cup macaroons; crumbled, divided
3 cup coffee ice cream; slightly softened
3 cup chopped burnt almonds
4 TB chocolate syrup
3 TB Kahlua
3 cup vanilla ice cream; slightly softened

Layer the bottom of an 8" round springform pan with 1 1/4 cup of the macaroons. Spread coffee ice cream evenly over the macaroons.

Sprinkle 2 cups of the chopped almonds over the ice cream.

Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over the chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining chopped almonds over ice cream, then the chocolate syrup and Kahlua.

Cover and freeze for at least 8 hours or overnight.

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 dribbled with chocolate sauce and mint leaves. Slice and serve.

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