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.
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.
Coffee Blondie Skillet Cookie with Irish Whisky No-Churn Ice Cream
- 1 recipe Coffee Blondies baked in a 10 in (25 cm) skillet, or several smaller skillets (see note)
Irish Whiskey No-Churn Ice Cream
- 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 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.