A must have at special parties or holiday gatherings!
- 2 oz. instant coffee (I use decaf)
- 1/2 c. water
- 2 c. sugar
- 1 T. vanilla extract
- 1 gal. whole milk
- 1/2 gal. fudge ripple ice cream
- 1/2 gal. vanilla ice cream
Bring the first three ingredients to a boil, stirring until dissolved. Turn off heat. Slowly add 1 tablespoon vanilla and stir well. Pour into cold punch bowl.
Add one gallon whole milk, ½ gallon fudge ripple ice cream, and ½ gallon vanilla ice cream. Stir until smooth.
**This takes a large size punch bowl. If you have a smaller size, divide the coffee syrup mixture in half and half all of the other ingredients. Then you can make another bowlful as the first gets used. This freezes well if you have leftovers.
*I always let the ice cream soften a bit; it makes stirring it into the coffee/milk mixture easier.