Havlah Ice Cream Torte

• 30 chocolate wafer cookies (about 2/3 of 9-ounce package), broken
• 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons (packed) golden brown sugar
• 3 cups coarsely crumbled vanilla-flavor halvah (about 12 ounces)
• 3 pints (6 cups) vanilla ice cream, softened slightly

1. Preheat oven to 375F.
2. Blend cookies, butter and sugar in processor until cookies are finely ground.
3. Add 1 1/2 cups halvah and blend in, using on/off turns.
4. Sprinkle 1 1/4 cups crumb mixture over bottom of 9-inch-diameter glass pie dish.
5. Press remaining crumb mixture firmly over bottom and halfway up sides of 9-inch-diameter springform pan.
6. Bake until crumb mixture in pie dish and crust in pan begin to puff, about 10 minutes.
7. Cool crumb mixture and crust completely.
8. Spread 1 1/2 pints ice cream evenly on cooled crust in springform pan.
9. Sprinkle with 1 cup crumbled halvah.
10. Spread remaining ice cream over.
11. Break up crumb mixture from pie dish.
12. Sprinkle evenly over ice cream; press to adhere for top crust.
13. Sprinkle with remaining 1/2 cup crumbled halvah.
14. Cover; freeze torte until firm, at least 3 hours and up to 5 days.

chocolate, butter, golden brown sugar, vanillaflavor, pints

Taken from www.epicurious.com/recipes/food/views/havlah-ice-cream-torte-103036 (may not work)