Coffee Blondie Skillet with Whiskey No-Churn Ice Cream
Total Time
6 hours 49 minutes
Prep Time
25 minutes
Cook Time
24 minutes
Rating
5 out of 5 stars
(6)
Ingredients
- 1 recipe Coffee Blondies baked in a 10 in (25 cm) skillet, or several smaller skillets (see note)
- 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
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Preparation
Step 1
Make the Coffee Blondies as directed, baking in a 10 in [25 cm] skillet, or several smaller skillets (see notes).
Step 2
For the ice cream: In a large bowl, whisk together the sweetened condensed milk, whiskey, coffee, vanilla, salt, and espresso grounds until completely combined.
Step 3
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 whisk until stiff peaks form, 3 to 4 minutes.
Step 4
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 with a lid and freeze until firm, 6 hours, or up to 1 week.
Step 5
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Chef's 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.
