In 6-cup glass serving bowl mix coffee, cream and sugar.
With kitchen shears cut ice cream carton open, remove ice cream and cut into large chunks.
Float on coffee mixture. Sprinkle with powdered coffee and cinnamon.
Immediately ladle into punch cups or wine goblets.
Serve with spoon
Combine
coffee,
cocoa
and sugar.
Add boiling water, blending
until smooth.
Stir in cold water, vanilla and milk. Fold in
whipped
cream and ice cream just before serving.\t(A regular punch bowl will hold 1/2 a recipe at a time.)
ith 2 oz cold brew coffee. Freeze overnight.
For the
Dissolve instant coffee in hot water. Pour over ice cream in large punch bowl.
Add ice and rum flavoring.
Combine heavy cream, 1 tablespoon instant coffee and honey. Whip to soft peaks. Fold 1/2 whipped cream mixture into punch.
Top with remaining half.
Prepare coffee using 3/4 cup coffee and 2 quarts water. Combine coffee, 2 cups coffee ice cream, 1 cup vanilla ice crem, Kahlua, brandy and sugar in large mixing bowl.
Beat at medium speed until smooth.
Pour into punch bowl.
Scoop 2 cups coffee ice cream and vanilla ice cream into coffee mixture.
Combine whipping cream and powdered sugar; beat at medium speed until soft peaks form.
Dollop over coffee mixture and sprinkle with cinnamon.
Yields 3 1/2 quarts.
Make coffee syrup by dissolving coffee and sugar in boiling water.
Chill.
Place ice cream in punch bowl and let set until softened.
Stir in milk and coffee syrup.
Add ginger ale just before serving.
Serves 50.
Combine coffee and sugar. Stir until sugar dissolves. Chill thoroughly. Add to this milk and vanilla; stir thoroughly. Pour into punch bowl. Add partially softened ice cream by spoonfuls, folding it into punch.
Make coffee and cocoa the day before and let sit in refrigerator overnight. Whip cream; add sugar and vanilla. Put coffee and cocoa in punch bowl. Slice ice cream and put in punch. Add whipped cream.
Add cinnamon sticks to coffee.
Let cool.
Remove cinnamon sticks.
Add softened ice cream and vanilla to coffee.
Blend with wooden spoon until well mixed.
Float whipped cream on top. Sprinkle with fresh ground cinnamon.
Serve from punch bowl into tall glasses filled with crushed ice.
Mix coffee and sugar and dissolve in 2 cups boiling water. Add 14 cups cold water.
Add half and half and vanilla. Refrigerate until needed or overnight.
At serving time, put one gallon softened ice cream into large punch bowl.
Add coffee mixture.
Serves 40.
Add cinnamon sticks to coffee and cool.
Add whipped cream, vanilla, ice cream and sugar and stir.
Fill tall glass with ice and pour punch over.
Dissolve coffee in a gallon of boiling water.
Add sugar and chill overnight.
When ready to serve, add the vanilla and milk. Put ice cream in a punch bowl and pour coffee mixture over it. Serves 40 or more.
Dissolve sugar in hot coffee; add cinnamon sticks. Cool. Remove cinnamon sticks.
Add milk and vanilla; chill overnight. Place ice cream in punch bowl; pour coffee over ice cream 30 minutes before serving.
Heat sugar, instant coffee and water until dissolved. Refrigerate overnight.
Mix milk and both chocolate and vanilla ice cream, then pour coffee mixture over ice cream.
Serve in punch bowl.
Combine
coffee,
milk,
sugar and vanilla.
Stir well. Chill thoroughly.
Place\tice
cream
in\ta large punch bowl. Pour coffee mixture over ice cream, stirring gently.
Top with dollops of whipped cream; sprinkle with nutmeg.
Yields 1 1/4 gallons.
Make coffee and refrigerate.
In punch bowl, add chocolate milk, half and half, sugar and cooled coffee.
Before guests arrive, add scooped ice cream.
Add Kahlua to individual glasses. Great as a winter or summer drink, very rich and serves about 16 to 20 cups.
Mix all ingredients in a large punch bowl.
Serve at once with ice (ice made from coffee is best)!
Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.
Combine coffee, milk, and vanilla.
Add sugar until dissolved.
Chill thoroughly and pour over ice cream that has been spooned into a punch bowl.
Serves approximately 25 punch cups.
Scald milk; add coffee, sugar and spices.
Chill thoroughly. Put ice cream in a punch bowl.
Break up into small pieces.
Add coffee, milk mixture and almond extract; stir.