Pecan Crunch Ice Cream Pie with Caramel Drizzle (Dairy Free)

Batsheva Kanter February 28, 2023

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69

10

Easy Vegetarian Pescatarian Vegan Parve Freezer-Friendly

Contains: Tree nuts, Gluten, Wheat

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Ingredients

Pecan Crunch Ice Cream Pie with Caramel Drizzle

6 cups Nougat Kariot cereal
1 stick margarine, melted
32 ounces parve vanilla ice cream
1 cup candied pecans
caramel sauce (store-bought, or use the following recipe), for serving

Parve Caramel Sauce

1 and 1/2 cups light or brown sugar
1 cup coconut cream
1/8 teaspoon salt

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Directions

Preheat oven to 350 degrees Fahrenheit.
Pulverize the Kariot in a food processor using the S blade. Add the margarine and process just until combined.
Line a nine- by 13-inch pan with Gefen Parchment Paper. Add cereal mix, spread evenly, and press down hard.
Bake for 15 minutes. Let cool.
Let ice cream sit out for about 20 minutes. Chop the pecans and mix into the softened ice cream, then spread in the pan with the Kariot crust. Freeze.
Before serving, drizzle with caramel sauce (optional recipe follows).

Cook all ingredients in a small pot for about 10 to 15 minutes until the mixture begins to thicken. If it gets hard, you can heat it in the microwave and it will become liquid again.

Description:

I couldn't find caramel sauce at the store, so I made my own. This recipe comes together in five minutes.

Description:

Sponsored by Kariot

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Pecan Crunch Ice Cream Pie with Caramel Drizzle (Dairy Free)

Batsheva Kanter

Kosher.com Exclusive

Ingredients

Pecan Crunch Ice Cream Pie with Caramel Drizzle

6 cups Nougat Kariot cereal
1 stick margarine, melted
32 ounces parve vanilla ice cream
1 cup candied pecans
caramel sauce (store-bought, or use the following recipe), for serving

Parve Caramel Sauce

1 and 1/2 cups light or brown sugar
1 cup coconut cream
1/8 teaspoon salt

Directions

Step 1 - Prepare the Pecan Crunch Ice Cream Pie

Preheat oven to 350 degrees Fahrenheit.
Pulverize the Kariot in a food processor using the S blade. Add the margarine and process just until combined.
Line a nine- by 13-inch pan with Gefen Parchment Paper. Add cereal mix, spread evenly, and press down hard.
Bake for 15 minutes. Let cool.
Let ice cream sit out for about 20 minutes. Chop the pecans and mix into the softened ice cream, then spread in the pan with the Kariot crust. Freeze.
Before serving, drizzle with caramel sauce (optional recipe follows).

Step 2 - Prepare the Parve Caramel Sauce

Cook all ingredients in a small pot for about 10 to 15 minutes until the mixture begins to thicken. If it gets hard, you can heat it in the microwave and it will become liquid again.

Step 3 - About