Concrete sundae where dreams are made of
1 pint vanilla ice cream, softened at room temperature 15 minutesBlend tahini, honey, cocoa, and salt in a 4-cup measuring glass with an immersion blender, moving up and down and side to side, until mixture is thick and no streaks of honey or cocoa remain, about 2 minutes. Transfer chocolate halvah to a bowl.
Layer cookies, ice cream, and cherries in a clean 4-cup measuring glass and top with ⅓ cup chocolate halvah. Blend with immersion blender on high speed, pushing down from top to bottom in one continuous pass. Turn motor off and lift out blender; repeat, blending from top to bottom, until concrete is partially blended and chunky , about 2 more times.Chocolate halvah can be made 1 month ahead. Cover and chill.
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