Ice Cream Pyramids for Jon Stewart (and You)


Ice Cream Pyramid

Jon Stewart, born Jonathan Leibowitz, is one of America’s best known Jews, and also in an inter-faith marriage. In 2012, as Passover and Easter were approaching Stewart encouraged Jews to up the ante on Passover as it wasn’t competing very well against Easter, especially for kids. In the “Faith Off” clip below, from The Daily Show, he says where Easter has chocolate, Passover has Matzah. Where Easter has Peeps, Passover has hard boiled eggs. You get the idea.


“Oh wait, I’ll see you over at the Red Sea ride when I’m done building ice cream pyramids.”

What about spicing things up, Jon asks? What about ice cream pyramids? Well Jon, in honor of your last Passover behind that Comedy Central desk where we’ve come to depend on you to deliver us news we can actually digest, we’re giving you just what you asked for: Ice Cream Pyramids.

This is a great way to get your kids excited about the upcoming Passover holiday, and if you’re serving a non-meat seder or Passover meal during the week of the holiday, this could certainly be the piece-de-resistance to serve as dessert.

When I started this experiment I had hoped to build a pyramid using small blocks of ice cream, similar to this sugar cube pyramid. But no matter how solid the ice cream was, or how quickly I worked, it wasn’t to be. So, plan B!

What you’ll need:

ice cream pyramids prep

  • 1 gallon of ice cream
  • Cutting Board
  • Large serrated knife/chef’s knife
  • Chocolate, caramel, chopped nuts, Nutella (or toppings of  your choice)

Before you begin:

Choose a gallon of your favorite ice cream that comes in a rectangular box. Make sure it is frozen solid.

Place your cutting board and a serrated knife in the freezer so that the ice cream won’t melt as quickly.

Clear space in the freezer for the finished product.


Cut the ice cream1.  Cut the box away so that you’re left with just a large block of ice cream.

2.  Cut the ice cream so that you have 1-inch thick square slices.

3.  Start by placing a square on the cold cutting board, and then, if desired, cover with favorite ice cream topping, then continue to layer the same way using all of the ice cream.

4.  You may need to re-freeze at a few points along the way if the ice cream is melting too quickly.

5.  Next comes the carving. Each piece, from bottom to top, should be trimmed with your knife so that it’s slightly smaller than the last, until you’re at a small point for the top of the pyramid. You can then leave as is, or smooth the sides to be flat.

Layer ice cream



6.  Continue by decorating the sides with chocolate chips, peanut butter chips, etc.

7.  Then place in freezer to re-firm.

8.  The end result is delicious, and the process is fun! You can set this up as a race between a few teams to see who can build the pyramid the quickest, or set a timer and see which group could build the tallest pyramid in the allotted time. Traditionally, matzah is only kosher for Passover if it’s made in 18 minutes or less, so you could try setting an 18-minute limit for your game as well.





Finished product

9.  As soon as it’s completed, place the finished product in the freezer to let it firm up before serving. You may actually have to let it set in the freezer as you go, depending on how quickly you are assembling it.

10.  To finish off, you can drizzle some chocolate sauce or caramel on top.

Chag sameach (happy holiday)! Please share your ice cream pyramid photos on InterfaithFamily’s Facebook page!

Passover & Easter Coexist in Southern Dry-Rub Brisket


table settingBrisketThere can certainly be challenges when melding two faith traditions, and at no time of year does that seem more evident than when Passover and Easter overlap. This is no coincidence, as the Last Supper is thought to possibly have been a seder meal, and the holidays share a great deal of symbolism and significance. But what are you to do when preparing a meal for your relatives on Easter that also needs to be kosher for Passover? What if you’re attending an Easter meal but your family is keeping Passover? Here’s the perfect recipe to share with your host so they can plan a meal that’s sensitive to Passover without giving up any of the delicacy of a big Easter meal.

Passover is the most widely celebrated Jewish holiday, so while many Jews are non-observant during the rest of the year, Passover is a time when it can feel good to participate in a holiday outside the synagogue that has clear rituals around food. Not everyone follows these restrictions in the same way, and it’s a time when you have the ability to decide how to observe the traditions on your own terms. For example, I’ve seen family members order shrimp Caesar salad, hold the croutons, during Passover, or a cheeseburger—no bun.

In my house growing up, it wasn’t a Jewish holiday if the menu didn’t include brisket, which for us meant my mom’s chili sauce, onion soup mix and preserves concoction, which is truly delicious, and still one of our go-to favorites. But there’s another side to brisket: slightly less sweet, more southern and savory, and a great opportunity to let the oven do a lot of the hard work for you. What’s great about this recipe is that it will scratch the itch of your Jewish guests, to whom brisket is a holiday tradition, while also being a hearty main dish in an Easter celebration. By tweaking the recipe to be a bit more modern, everyone will be satisfied and not feel like they’re missing out on any dishes that might not be kosher for Passover.

Raw brisketThis is actually a great time of year to buy a brisket, as traditional Irish Corned Beef, often served on St. Patrick’s Day is made from the same cut of meat, and so is more widely available. The brisket is a cut of meat from the chest of the cow and has a great deal of connective tissue, so most recipes you’ll find use a “low and slow” approach in order to get the most tender end result. When buying a cut of meat, they are usually listed as either “first cut/flat cut” or “second cut/fat end.” Either is fine for this approach, although I prefer the fattier cut. Most Jewish style brisket dishes are a type of pot roast, but a southern style brisket usually starts with a dry rub, as this one does. Brisket is best when it’s made ahead of time: You can even make ahead and freeze until the day of your event. I suggest serving this with some lighter, springier fare,  like asparagus, orange and fennel salad, cauliflower kugel, and a lemon bar for dessert, as this dish is on the heavy side.


Kosher for Passover Southern Dry Rub Beef Brisket


  • 1 Tbsp ground cinnamon
  • 1 Tbsp onion powder
  • 1 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp brown sugar
  • 1 Tbsp dried mustard
  • 1 bay leaf
  • 4 pounds brisket
  • 2 Tbsp vegetable oil
  • 1.5 cups beef broth or stock


A note on this recipe: the ingredients, as they stand, are perfect for a year-round brisket, but if you are cooking this during Passover, please note the inclusion of mustard powder. Mustard is considered “kitnyot,” a category of food that some Jews do not consume during Passover. The category includes rice, corn, soy beans, string beans, peas, lentils, mustard, sesame seeds and poppy seeds. Many Ashkenazi Jews do not eat these foods during Passover, while many Sephardic Jews do. Certainly adhere to your level of Kashrut and the traditions you are most comfortable with when preparing food for Passover, and be sure to ask your guests what they observe before preparing food for them. If you’re not sure, just leave out the mustard.

Brisket cooking


Brisket cooked1. Preheat oven to 275

2. Combine all the spices together and rub on the meat, let sit for an hour if possible

Tip: apply rub generously, shake off excess. Even if you’re making a smaller cut of meat, use these proportions for the rub, and then you can store the extra.

3. Heat the oil in a heavy bottomed pot/dutch oven

4. Brown the meat on all sides, just a minute or two on each side

5. Cook in the oven for 1 hour, uncovered

6. Add the broth or stock, tightly cover, and cook for another 3-4 hours, until the meat is fork tender.

To serve sliced traditionally, wait for meat to cool, and then slice against the grain to get long slices.

Another wonderful option, if you’re having a brunch, is to “pull” the meat, using two forks, and serve topped with a poached egg. You can even serve it on top of a potato latke for a more hearty brunch feel.

A third choice is to serve as an appetizer, shredded, on top of matzah crackers, and topped with a light BBQ sauce, for a sort of “sliders” feel.