Heath Bar Ice Cream Torte

Thanks to Ellie Hangen for this delicious, make-ahead dessert!

12 Heath bars
16 oz whipping cream
1 pint each (best quality) coffee, chocolate, and vanilla ice cream
Crème de cacao

Crush heath bars into small chunks. Whip cream until soft peaks form and fold in heath bar chunks, saving 1/3 cup for the top of the cake. Spread over bottom and sides of a 10" spring form pan. Freeze.

Layer ice cream beginning with coffee, then chocolate, and ending with vanilla. Freeze between each layer. Sprinkle remaining heath bar chunks over the top. Freeze overnight.

Cut into wedges and drizzle with crème de cacao.Makes 16 servings

Makes 16 servings

Allergy Warning: Contains milk and other nuts