Recipe by Pessi Piller

Praline Ice Cream Pie

add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
20 Minutes

No Diets specified

Submitted by Pessi Piller


This dessert is the perfect ending to any meal, be it Yom tov or Shabbos. Don’t be surprised if you get lots of requests for doubles.



  • 5 cups Kariot cereal

  • 1 stick (1⁄2 cup) margarine

Ice Cream

  • 5 eggs, separated

  • 1⁄2 cup confectioners’ sugar

  • 1 8-oz. whip

  • 1 and 1⁄2 cups nougat powder

  • 6 tablespoons oil


For the Crust


In a food processor fitted with the “s” blade, crush the Kariot into fine crumbs. Remove 1/2 cup of crumbs and set aside.


Melt margarine in a pot over medium flame. Add the crushed Kariot and mix well. Spread mixture over the bottom of a 9-inch (23 cm) round pan, flattening it to form a crust.

For the Ice Cream


Using an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Slowly add confectioners’ sugar and continue mixing until stiff peaks form.


In a separate bowl, whip the whip until stiff. Gently fold whip into egg whites. Add yolks and gently fold together. Combine nougat powder and oil and mix until it resembles a runny syrup. Pour about 2/3 of the mixture into the ice cream and fold in until well combined.


Pour half the ice cream mixture into the crust. Pour on remaining nougat mixture and then the rest of the ice cream. Top with reserved Kariot crumbs and freeze overnight.


For added flavor, you can add a layer of fudge sauce on top, as shown. First freeze the ice cream, then add fudge sauce and top with reserved crumbs.
You may have extra ice cream mixture. Freeze in a separate container and serve with fruit for a bonus dessert.
Praline Ice Cream Pie

Please log in to rate


Notify of
Inline Feedbacks
View all comments