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Chocolate Cherry+ Bourbon Skillet Blondie {Gluten-Free} and Vanilla Bourbon Frozen Yogurt

Life doesn't get much better than this delicious dessert!
Prep: 45 minutes
Cook: 45 minutes
Freezer time: 2 hours
Total: 1 hour 30 minutes
Servings: 8 servings (makes one 8" skillet and 3.5 cups of ice cream).
Author: The Bojon Gourmet


Vanilla Bourbon Frozen Yogurt

  • 1 cup heavy cream, (8 ounces / 240 mL)
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 cup plus 2 tablespoons organic blonde cane sugar , (4.5 ounces / 130 grams)
  • pinch salt
  • 2 cups plain, whole milk Greek yogurt (I like Strauss the best), (17.5 ounces / 500 grams)
  • 3-4 tablespoons bourbon whiskey

Chocolate Cherry+ Bourbon Skillet Blondie

  • 3/4 cup unrefined cane sugar (preferably Alter Eco's Muscobado), (4.25 ounces / 120 grams)
  • 1/4 cup unsalted butter, plus 2 teaspoons for greasing the pan, (2 ounces / 55 grams)
  • 1/2 cup sweet white rice flour (Mochiko), (2.5 ounces / 75 grams)
  • 1/2 cup gluten-free oat flour, (2 ounces / 55 grams)
  • 2 tablespoons tapioca flour/starch, (.5 ounce / 15 grams)
  • 1 tablespoon ground chia seed, (.25 ounce / 5 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg , (2 ounces / 55 grams)
  • 1 tablespoon vanilla extract
  • 2 tablespoons bourbon , (or gluten-free whiskey if you are very sensitive)
  • 1 cup coarsely chopped dark chocolate (preferably 70% cacao mass), (5 ounces / 140 grams)
  • 1 1/4 cups fresh sweet dark cherries, stemmed, pitted, and halved, (6 ounces / 170 grams)
  • 1/4 teaspoon flaky salt, such as Maldon, for sprinkling


Vanilla Bourbon Frozen Yogurt

  • In a small saucepan, heat together the heavy cream, vanilla pod and scrapings, sugar, and salt over a medium flame until hot and steamy, stirring to dissolve the sugar. Cover and steep at least 20 minutes to infuse with the vanilla. Place the yogurt in a medium-sized bowl and whisk smooth.
  • Strain the cream into the yogurt and whisk to combine. Whisk in the smaller amount of bourbon, tasting and adding the remaining tablespoon if you want a more pronounced flavor. Optionally, chill this mixture for up to a day or two until you're ready to churn, or put it right into your ice cream maker and churn according to the manufacturer's instructions. Scrape into a container and store airtight in the freezer until firm, at least 2 hours and up to a month or two. For longer storage, press a piece of parchment paper directly to the top of the frozen yogurt to discourage ice crystallization and wrap or cover airtight.

Chocolate Cherry+ Bourbon Skillet Blondie {Gluten-Free}

  • Position a rack in the center of the oven and preheat to 350┬║Grease an 8" oven-proof skillet with the softened butter and set aside.
  • In a small saucepan, melt together the butter and unrefined sugar over a medium flame until the mixture bubbles and the sugar is somewhat liquid, about 5 minutes. Scrape into a large bowl and set aside to cool for 10-20 minutes.
  • Meanwhile, whisk together the rice, oat and tapioca flours with the ground chia seed, baking powder, and salt to get out the lumps.
  • When the butter is cool, whisk in the egg vigorously to break up the sugar which will have hardened back together a bit. Whisk in the vanilla extract and the bourbon. Add the flour mixture and stir until well-combined, then stir for 20 more seconds; this will make the blondie nice and chewy. Stir in 3/4 of the chocolate and half of the cherries. Scrape the batter into the greased skillet, and scatter the remaining cherries and chocolate chunks over the top.
  • Bake the blondie until a toothpick inserted into the center comes out with moist crumbs but not wet batter, about 45 minutes. Let cool slightly, then scoop into bowls and serve with the frozen yogurt. Alternately, let cool to warm and cut into wedges.
  • Leftovers will keep for up to three days at room temperature (though due to the moisture in the cherries I would recommend refrigerating the extras if your kitchen is very warm and/or humid).
  • Start the frozen yogurt several hours before you wish to serve the blondies. Some bourbons can contain trace amounts of gluten, so seek out one that is certified gluten-free if you or your guests are highly sensitive. Ditto for the blondie.


Adapted from these Salty Bourbon Squares from The Settlement Cookbook via The Vanilla Bean Blog.
You can use 1/4 teaspoon xanthan gum in place of the chia seed, or leave it out altogether for a slightly less cohesive blondie (not an issue if you plan to scoop the blondie out of the pan).
If gluten isn't an issue for you or your guests, you can probably trade all-purpose or whole wheat pastry flour (or rye flour!) for the total amount of flours here and omit the chia seed.
Serve this warm from the oven scooped into bowls, or let it cool a bit more and cut into wedges. For square bars, bake in an 8" pan, cool completely, and cut into 12-16 squares.
Nutritional values are based on one of eight servings.


Calories: 566kcal | Carbohydrates: 63g | Protein: 10g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 267mg | Potassium: 397mg | Fiber: 4g | Sugar: 41g | Vitamin A: 665IU | Vitamin C: 1.7mg | Calcium: 133mg | Iron: 3.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!