Buy Now → Coffee Punch
This creamy coffee punch is an easy make-ahead party drink that combines rich coffee flavor with vanilla and chocolate ice cream for a smooth, frosty beverage that's perfect for holidays, brunches, and gatherings.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes + 30 minutes chilling
- Yield: 1 1/2 gallons 1x
- Category: Beverage
- Cuisine: American, Southern
Ingredients
Scale
2 cups boiling water
1 cup granulated sugar
1 (2-ounce) jar instant coffee granules
1 gallon whole milk
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Instructions
Prep
- Combine the boiling water, sugar, and instant coffee in a large heatproof bowl.
- Whisk until the sugar and coffee are fully dissolved.
- Refrigerate until completely chilled, at least 30 minutes or up to overnight.
Assemble
- Pour the chilled coffee concentrate into a large punch bowl or beverage dispenser.
- Add the cold whole milk and stir to combine.
- Scoop in the vanilla and chocolate ice cream.
- Gently stir until the ice cream begins to soften while leaving some small scoops floating throughout the punch.
Serve immediately in punch cups or glasses.
Notes
Substitutions
- Use 2%, low-fat, or lactose-free milk if preferred, though whole milk provides the richest texture.
- Coffee-flavored ice cream can replace either the vanilla or chocolate ice cream for a stronger coffee flavor.
- Simple syrup may be substituted for the granulated sugar if preparing the coffee base in advance.
Serving Suggestions
- Garnish each serving with whipped cream, chocolate shavings, or a light dusting of cocoa powder.
- Serve alongside brunch casseroles, pastries, cookies, brownies, or holiday desserts.
Storage
- Refrigerate leftover punch in a covered container for up to 2 days. The ice cream will melt completely, but the flavor will remain the same. Stir well before serving.
Freezing
- The prepared punch is not recommended for freezing because the dairy can separate after thawing.
- The coffee concentrate may be made ahead and frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before mixing with the milk and ice cream.
Find it online: https://jennifercooks.com/coffee-punch/