Ice Cream Punch - cooking recipe

Ingredients

1 quart chocolate ice cream
1 quart vanilla ice cream (can buy the 1/2 gallon with half choc and half van in it)
1/4 cup instant coffee
1/2 cup powdered cocoa mix
1/2 cup sugar
1 1/2 quarts water
1 cup Cool Whip

Preparation

In a large pot bring the water to a boil, then remove from heat.
Add cocoa, sugar and coffee to the water and stir until dissolved.
Cover container and refrigerate for at least 4 hours or overnight.
30 minutes before serving, pour mixture into a bowl and add ice cream.
Stir until ice cream is partially dissolved.
Add cool whip and let it sit a few minutes before serving.