Spring has sprung which means that we went from 40 to 80 practically overnight.  When that happens, it’s time for some ice cream.  My mom gave me this recipe, which she got from her friend Cathy…not sure where she found it, but the bag of a Bits o’ Brickle bag seems a likely candidate.  Need a cool, sweet treat?  Give it a try!

Frozen Toffee Dessert
1/2 gal coffee ice cream
16 oz. bag Bits o’ Brickle (or Heath Bars, frozen, then crushed)
1 cup sliced almonds, toasted
8 oz Hershey chocolate syrup
whipped cream

Soften ice cream just a little.  Press half of the ice cream into a 8×12 glass baking dish.  Top ice cream with half of the almonds, half of the candy, and half of the syrup.  Repeat layers.  Cover and freeze.  Cut into squares and serve topped with whipped cream.