Chocolate-Coffee Ice Cream Torte



6 soft coconut macaroon cookies, crumbled
2 tablespoons butter, melted
1 quart chocolate ice cream, softened
1/2 cup chocolate syrup, divided use
4 (1.4-ounce) English toffee-flavored candy bars, crushed and divided use
1 quart coffee or vanilla ice cream, softened

1. Combine cookie crumbs and butter; press firmly over bottom of a 9-inch springform pan. Spread chocolate ice cream over crust; drizzle with half of chocolate syrup and sprinkle with half of crushed candy. Freeze until firm.
2. Spread coffee or vanilla ice cream over crushed candy; drizzle with remaining chocolate syrup and sprinkle with remaining crushed candy. Cover and freeze. Remove from freezer several minutes before serving.

Serves 12