Coffee Blondies with Boozy Coffee Ice Cream
Serves: 12-16 servings
Coffee Blondies:
  • 1 cup oil
  • 2 eggs
  • ½ cup misceo liqueurs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoons cocoa powder
  • 2 cups flour
Misceo Coffee Glaze
  • 1 cup powdered sugar
  • 1 Tablespoon cocoa powder
  • ¼ cup misceo liqueur
  • 1 Tablespoon oil
  • water, as needed
Mocha Crumbs
  • 1 cup flour
  • ⅓ cup cocoa powder
  • ⅔ cup brown sugar
  • ½ teaspoon salt
  • ⅓ cup oil
  • 2 Tablespoons Misceo Liqueur
Boozy Coffee Ice Cream
  • 1 tub (56 ounces) vanilla ice cream (non dairy works), softened slightly
  • ½ cup Misceo Liqueur* (see note)
  • ½ cup powdered sugar
  • 1 Tablespoon cocoa powder
Coffee Blondies:
  1. Preheat oven to 350. Grease a 9x13 baking pan and set aside.
  2. In a medium bowl, whisk together oil, eggs, Misceo, sugar, vanilla extract, baking powder and salt until combined and creamy.
  3. Switch to a sturdy spoon and add cocoa powder and flour. Stir until fully combined. Pour batter into prepared 9x13 pan.
  4. Bake for about 30 minutes, until the top feels set. Set aside to cool.
Misceo Coffee Liqueur
  1. Combine all ingredients in a small bowl; whisk to combine. Add a few drops of water, as needed, to reach desired consistency.
Mocha Crumbs:
  1. Preheat oven to 350. Line baking sheet with parchment paper and set aside.
  2. Combine all crumbs ingredients in a small bowl, mix until coarse crumbs form.
  3. Spread crumbs on prepared baking sheet. Bake for 8 minutes, stirring halfway through.
Boozy Coffee Ice Cream
  1. Place all ingredients in the bowl of a food processor fitted with an "s" blade. Process until mixture is combined and uniform.
  2. Spoon ice cream back into container and freezer, preferably for 2-3 days to achieve the best consistency.
Assemble dessert:
  1. Layer blondies, crumbs, ice cream and glaze in desired cup on or plate of your choice.
Plan Ahead:
  1. Components can be frozen individually or fully assembled, based on your preference. See below.
  1. If you prefer your ice cream to have a more traditional hard ice cream texture, you can reduce the amount of Misceo to ⅓ or ¼ cup.
Recipe by Overtime Cook at