Whip Up An Indulgent Dessert Using Kitchen Scraps

You can only make so many coffee ground face masks. Pastry Chef Zoë Kanan transforms her own and some stale cookies into a decadent, no-baking-required ice cream pie.
July 31, 2020, 12:34am

This dessert creation takes your ingredients and breathes new life into them. Simple, cost effective, and a labor of love. Time for some ice cream pie.

Salted Coffee Caramel Ice Cream Pie



  • 1 ½ cup cookie crumbs (can use stale cookies here), crushed
  • 1 stick (8 tablespoons) unsalted butter, melted, cooled
  • Kosher salt to taste


  • 1 cup granulated sugar
  • ½ cup cream
  • 2 tablespoons butter
  • Flake sea salt



  • ¾ cup egg whites (5-6 large eggs)
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 2 cups heavy cream
  • ¼ cup spent coffee grounds

Serving Size: 8-12 slices


  1. Combine coffee grounds with cream in a bowl. Refrigerate to allow flavors to infuse. Mix the cookie crust (cookies, butter, salt) and form into a pie pan. Chill in the fridge. Make the caramel sauce (butter, sugar) and chill.
  2. Whisk egg whites into meringue over a simple double boiler. Transfer to a stand mixer if you have and whip until stiff. Strain the coffee from cream and whip to medium peaks, as well.
  3. Fold the meringue and cream together to complete the filling. Spoon into chilled pie shell and streak with caramel sauce. Freeze overnight.
  4. Remove pie from the freezer and it’s ready. Use a hot knife to slice cleanly and drizzle leftover caramel over plated slices.

Created with GEICO.