Pour heavy whipping cream into a mixing bowl. Beat on medium high speed until medium firm peaks form, about 7-8 minutes.
In a seperate bowl, stir the sweetened condensed milk and tahini together until well combined
Fold 1/2 of the sweetened tahini mixture into the whipped cream. Fold until mostly combined. Once combined, fold in the remaining 1/2 tahiini mixture.
Pour 1/2 of the tahini ice cream base into the freezer proof container.. Drizzle 1/2 of the tahini ganache. Swirl the ganache using a knife or backend of a spoon or fork, Crumble 1/2 of the halva on top. Repeat a second layer using the remaining tahini ice cream base, ganache and halva.
Freeze for 4-5 hours uncovered. If storing for longer, freeze 4 hours, wrap in plastic wrap and foil. Bring to room temperature for 10 minutes before serving.