In a bowl, combine the graham cracker crumbs, melted butter, and salt until all crumbs are moistened.

Remove chocolate ice cream from the freezer and allow it to soften slightly.

Press crumbs evenly into the bottom of a 9-inch springform pan, pressing them to compact them as you go. Place the pan in the freezer for 30 minutes.

While the crust freezes, mix the mini marshmallows into the softened chocolate ice cream.

Remove the crust from the freezer and spread the hot fudge sauce over the crust. Warm it if necessary (according to the package directions) to make it spreadable.

Put the crust in the freezer briefly to set the fudge, 10 minutes or so.

Remove from the freezer and spread chocolate ice cream evenly onto the crust. Freeze for at least 4 hours or until ice cream is set.

Once the ice cream is set, whip the heavy cream with the confectioners' sugar until you get stiff peaks.

Transfer whipped cream to a piping bag fitted with a star tip or other large tip for piping swirls.

Pipe swirls on top of the chocolate ice cream and return to the freezer for at least 1 more hour or until ready to serve.

To serve, remove from the freezer and unlatch the springform pan. Gently remove the rim. Allow torte to sit out briefly before cutting. Dipping the knife in warm water between cuts will cut it more smoothly.

Return to freezer after serving.