In medium bowl, combine cookie crumbs and 1/4 cup margarine; mix well. Reserve 1/4 cup crumbs for topping. Press remaining crumbs in bottom and 1/2 inch up sides of ungreased 9-inch springform pan. Freeze 1 hour.
Place ice cream in large bowl; gently fold in whipped cream. Spoon mixture into crust-lined pan. Sprinkle with reserved crumbs. Cover with foil; freeze 5 hours or overnight until firm.
Melt 3 tablespoons margarine in small saucepan over medium heat. Remove from heat. Stir in cocoa; blend well. Gradually stir in powdered sugar and milk. Return to heat; cook until powdered sugar is dissolved and sauce boils and thickens, stirring constantly. Stir in extract. Serve warm sauce over torte.