These bars come together in a flash!

I first tasted this combination of whiskey and espresso ice cream in Santander, Spain!

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Makes 14 Bars


2 sleeves graham crackers, crushed into crumbs

²⁄3 cup white sugar

1½ sticks butter, melted

Ice Cream:

½ gallon good quality vanilla ice cream, softened but not melted

2 tablespoons whiskey (I loveJameson)

Espresso Sugar:

¼ cup white sugar

3 tablespoons instant espresso (I usedCafe Bustelo)

  1. To make the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl.
  2. Spread into a 9x13” pan lined with parchment.
  3. Press the mixture down into the bottom of the pan evenly.
  4. Put in the freezer for 20 minutes.
  5. Prepare your ice cream once it’s soft enough to stir but not completely melted. In a bowl, mix ¼ cup whiskey with the full container of ice cream until it’s fully incorporated.
  6. Make the espresso sugar as you would make cinnamon sugar—simply mix the 2 ingredients together.
  7. To assemble, spread ²⁄3 of your ice cream over the crust.
  8. Sprinkle ²⁄3 of the espresso sugar over the ice cream.
  9. Cover with remaining 1⁄3 ice cream and spread evenly.
  10. Sprinkle on the remaining espresso sugar.
  11. Freeze overnight or until set fully. Or just dig in with a spoon!
  12. Cut into squares.


This recipe is from my Holiday 2014 issue! Download the issue instantly HERE!

Photography by Paul "Sweet Paul" Lowe - Recipe by Paul Vitale

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