To make punch base:
Mix fruit punch with water and chill. If an ice ring is desired, freeze a portion of this base mixture in a ring jello mold until slushy, 1 to 2 hours.
Remove from freezer and place strawberries in the ring at even intervals. Return to freezer until serving time.
When ready to serve, pour base mixture into punch bowl.
Add ginger ale and softened ice cream.
Stir until the ice cream dissolves.
Unmold ice ring and place gently into center of the punch bowl.
In a large lidded bowl, mix the peaches and the pineapple with the vodka and half of the wine. Seal the bowl tightly and leave to infuse overnight. Just before serving, pour the orange juice into the bowl, then add the rest of the white wine. Next, scoop dollops of vanilla ice cream on top of the fruit, and serve.
Mix fruit punch with strawberries and ice cream when ready
to serve.
If an ice ring is desired, put some punch and strawberries into jello mold and freeze, then add to punch just before serving.
Take ice cream and juice out of freezer about 1/2 hour before preparing.
(This will make it easier to mix, but it is not necessary.)
The 7-Up need not be chilled.
Mix all ingredients in a large container with a mixer for several minutes.
Makes 2 large punch bowls of punch.
Beat together ice cream and Hawaiian Punch until smooth. Slowly stir in club soda.
Serve in glasses with straws.
Make this punch just before serving, as it separates as it stands. Makes 8 to 10 servings.
Place scoops of ice cream into punch bowl.
Add mixture of punch and juices.
Stir in ginger ale gently.
Yields 25 servings.
Combine the first 5 ingredients in container or electric blender; blend well.
Pour mixture into punch cups; top each with a scoop of ice cream.
Serves 12 to 16.
Mix Kool-Aid with sugar and water; pour in punch bowl.
Add ice cream.
Pour 7-Up and ginger ale over and serve.
Spoon ice cream by spoonfuls into a large punch bowl.
Add water and lemonade concentrate; stir just till combined.
Slowly pour carbonated beverage down the side of bowl.
Stir gently to mix.
Chill all liquids ahead of time.
When ready to serve, put ice cream and sherbet in large punch bowl.
Now pour chilled liquids over this and mix well.
Have ice cream and sherbet in little chunks.
Great for weddings.
In nonmetal container, combine water and concentrates.
In punch bowl, place sherbet and ice cream; break into small pieces with large spoon.
Add liquid mixture; stir until sherbet and ice cream are partially melted.
Serves 40 (1/2 cup).
Combine thawed frozen juice concentrate and club soda in a punch bowl.
Spoon in ice cream.
Serve immediately.
Mix juices, strawberries and 7-Up together into a chilled punch bowl.
Stir gently.
Spoon ice cream to float on top.
Spoon ice cream by tablespoons into large punch bowl.
Add water and lemonade concentrate; stir until just combined.
Slowly pour carbonated beverage down side of bowl.
Stir gently to mix. Makes 24 (6 ounce) servings or 32 (4 ounce) servings.
Mix ice cream and strawberries.
Put mixture into punch bowl. Add juice and ginger ale.
Serves 25.
Put ice cream in punch bowl; add Sprite and food coloring. Mix well.
Let ice cream stand at room temperature for 25 to 30 minutes or until softened.
Combine with 7-Up and ginger ale in punch bowl; mix softly.
Yields 40 servings.
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.
Spoon ice cream by tablespoon into a large lunch bowl.
Add water and lemonade concentrate; stir.
Slowly pour carbonated beverage down side of bowl.
Stir gently.
Mix the first 3 ingredients together.
Add sherbet and ice cream.
Stir until ice cream is partially dissolved.
Add ginger ale and stir very slightly as not to lose fizz.
Serves 25.
(Can be cut in 1/2 for a smaller group.)