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.