Ingredients
1 tablespoon instant coffee granules1 tablespoon hot water2 packages (3 ounces each) ladyfingers, split5 Heath candy bars (1.4 ounces each), crushed and divided1 quart vanilla ice cream, softened1 cup heavy whipping cream3 tablespoons confectioners’ sugar2 tablespoons creme de cacao, optional
Preparation
Dissolve coffee granules in hot water. Cool to room temperature; set aside.
Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 minutes.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold in creme de cacao if desired. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from the freezer 30 minutes before serving. Remove sides of pan.
