HAVLAH ICE CREAM TORTE

Havlah Ice Cream Torte image

Provided by Renee Werbin

Yield 8 to 10 servings

Number Of Ingredients 5

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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

Steps:

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