Coffee Blondie Skillet with Whiskey No-Churn Ice Cream

I’ve always been a big fan of skillet desserts, but since having children they seem to be a more regular occurrence; there is something about a cookie or brownie being baked in cake form that never fails to delight.

I usually stick to chocolate chip cookies and brownies, but this time I used my Coffee Blondies recipe and was very happy with the results.

To elevate this Blondie Skillet Cookie, I topped it with Irish Whiskey No-Churn Ice Cream (the kids just had vanilla, ha) and homemade caramel shards.

The combination of coffee + whisky + caramel was a perfect way to celebrate St. Patrick’s Day. (Side note: I recently found out I am about 5% Irish, so I’m embracing my roots with this recipe.)

I baked this dessert in small skillets and then a larger one, and with and without chocolate. And I loved it all ways.

*I have notes below on how to accommodate different ways of baking.  

More Skillet Dessert Recipes:

• Brown Butter Chocolate Chip Brownie Skillet
• Apple Pear Cranberry Crisp with White Wine

Coffee Blondie Skillet Cookie with Irish Whisky No-Churn Ice Cream

Prep Time: 25 minutes minutes

Cook Time: 24 minutes minutes

Additional Time: 6 hours hours

Total Time: 6 hours hours 49 minutes minutes

A warm and gooey skillet cookie with a coffee blondie base and topped with easy, no-churn whiskey ice cream.

Sarah Kieffer

5 from 6 votes

Print Pin Rate

Ingredients

• 1 recipe Coffee Blondies baked in a 10 in (25 cm) skillet, or several smaller skillets (see note)

Irish Whiskey No-Churn Ice Cream

• One 14 oz [396 g] can sweetened condensed milk
• 1/4 cup Irish whiskey
• 2 tablespoons strong coffee at room temperature
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground espresso optional
• 2 oz [57 g] cream cheese at room temperature
• 2 cups [480 g] heavy cream

Instructions

• Make the Coffee Blondies as directed, baking in a 10 in [25 cm] skillet, or several smaller skillets (see notes).
• For the ice cream: In a large bowl, whisk together the sweetened condensed milk, whiskey, coffee, vanilla, salt, and espresso grounds until completely combined.
• In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and and whisk until stiff peaks form, 3 to 4 minutes.
• Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 x 4 x 4 in [23 by 10 by 10 cm] Pullman loaf pan wit a lid and freeze until firm, 6 hours, or up to 1 week.

Notes

The blondies can be made in a 9 x 13 inch pan, a 10 inch skillet, or several smaller skillets or ramekins. When dividing out the batter between pans, fill the pan a little more than halfway. Baking times will decrease if using smaller pans.

The chocolate and pecans in the blondie recipe can be left in or removed; I made it both ways and thought it was delicious with either option.

The Caramel Shards can be sprinkled on over the ice cream. Make sure to chop them into fine pieces; you want subtle crunch.