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.

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.