Coffee Blondies with Boozy Coffee Ice Cream is a delicious and elegant dessert that’s ridiculously easy to make!
Number 5 on the list of assembly instructions below.
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I haven’t been this excited about a dessert recipe in a LONG time! I’ve had this idea for ages, and finally put it together. What if I could make a few SUPER EASY dessert components, and put them together to create one spectacular dessert that looks super complicated? Well, I did even better than that guys. I made four delicious, super-easy and then made a whole bunch of gorgeous desserts for you to try. Seriously, you can double some components and make a few desserts at once – #win, right??
So let’s talk about this incredible treat. I took Misceo, a new, kosher coffee liqueur on the market, and used it to give a strong, delicious coffee flavor to every part of my dessert! Misceo is different from other coffee liqueurs on the market, in that it has a stronger coffee flavor, a higher alcohol content, and it’s not too sweet. All of these together produce a fantastic flavored product that really makes these desserts shine!
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Let’s talk about the four components, shall we? First, we make an incredibly delicious, rich and addictive coffee flavored blondie that’s actually got more of a brownie texture – but in coffee flavor! (No mixer!) Next, we make a simple glaze – it’s packed with coffee flavor from the misceo, and you’re going to want to eat it by the spoonful! The next component is mocha crumbs. This is a genius recipe that takes just minutes to make, and adds an incredible textural and flavor component to take the dessert up a notch. And then, I saved the best for the last because let me just tell you guys and girls, Boozy Ice Cream is l.i.f.e.c.h.a.n.g.i.n.g. Here’s the secret – I start with store bought parve (non-dairy) ice cream, which I’m not a huge fan of plain – and I add some stuff, specifically Misceo, and that turns it into the most insanely delicious, crazy amazing, can’t-be-overstated ice cream. Not only is it so flavorful, but the alcohol in the Misceo means the ice cream freezes to just a tad harder than soft serve, so it makes for easy scooping – or even piping!
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Oh! And another idea! You can make as many or as few of the components you like, and assemble them according to one of my instructions below!
Now, let’s get to all this deliciousness, shall we?
Number 4 on the list of assembly options below.
- 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
- 1 cup powdered sugar
- 1 Tablespoon cocoa powder
- ¼ cup misceo liqueur
- 1 Tablespoon oil
- water, as needed
- 1 cup flour
- ⅓ cup cocoa powder
- ⅔ cup brown sugar
- ½ teaspoon salt
- ⅓ cup oil
- 2 Tablespoons Misceo Liqueur
- 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
- Preheat oven to 350. Grease a 9x13 baking pan and set aside.
- In a medium bowl, whisk together oil, eggs, Misceo, sugar, vanilla extract, baking powder and salt until combined and creamy.
- Switch to a sturdy spoon and add cocoa powder and flour. Stir until fully combined. Pour batter into prepared 9x13 pan.
- Bake for about 30 minutes, until the top feels set. Set aside to cool.
- Combine all ingredients in a small bowl; whisk to combine. Add a few drops of water, as needed, to reach desired consistency.
- Preheat oven to 350. Line baking sheet with parchment paper and set aside.
- Combine all crumbs ingredients in a small bowl, mix until coarse crumbs form.
- Spread crumbs on prepared baking sheet. Bake for 8 minutes, stirring halfway through.
- Place all ingredients in the bowl of a food processor fitted with an "s" blade. Process until mixture is combined and uniform.
- Spoon ice cream back into container and freezer, preferably for 2-3 days to achieve the best consistency.
- Layer blondies, crumbs, ice cream and glaze in desired cup on or plate of your choice.
- Components can be frozen individually or fully assembled, based on your preference. See below.
- 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.
Follow number 1&2 in the assembly instructions below.
Some assembly ideas:
- Glaze the entire pan of blondies with Misceo coffee glaze. Slice and Serve.
- Follow #1, but garnish with mocha crumbs.
- Follow #1, but add a scoop of boozy coffee ice cream on top.
- Place crumbled blondies in the bottom of a glass. Top with ice cream, then crumbs, then a drizzle of glaze.
- Drizzle glaze over the bottom of a glass. Use a circle cookie cutter to cut a piece of blondie and place over glaze. Sprinkle mocha crumbs over it, then top with a scoop of ice cream and some more glaze.
- Spread ice cream in 9×13 pan on top of blondies. Sprinkle crumbs over the top and drizzle glaze over it. Cut into squares to serve.
- Layer crumbs and ice cream in a tall glass to make an ice cream trifle.
What ideas can you think of to assemble this dessert?
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Thanks for stopping by! Enjoy this dessert – you have GOT to try it! – Miriam
Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post is sponsored by Misceo Liqueurs. Content intended for 21+.
I usually love your recipes-actually just made your first recipe, the truffle stuffed Oreo to great acclaim (try it with gold sprinkles!) But I take exception to this one. Way too much liquor to serve in a desert, especially if there are kids around! (Even if the liquor in the cake bakes off, you have it in the glaze and ice cream…)
I served plain ice cream to the kids, and this one to the adults. But hey! You don’t have to make it. 🙂