Coffee-Ice Cream Punch

Oxmoor House
Coffee-Ice Cream PunchRecipe
Oxmoor House
Serve this coffee punch at a brunch gathering or for dessert.
6 servings (serving size: about 3/4 cup punch and 1 tablespoon whipped topping)


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2 cups strong brewed coffee or espresso
1/2 cup 2% reduced-fat milk
1/4 teaspoon almond extract
2 cups light, no-sugar-added vanilla ice cream
2 cups light, no-sugar-added chocolate ice cream
6 tablespoons frozen fat-free whipped topping, thawed
Ground nutmeg (optional)


Prep: 7 Minutes
Cook: 2 Minutes

Combine first 3 ingredients in a small pitcher.

Place ice cream in a punch bowl. Add coffee mixture, stirring gently until ice cream slightly melts. Spoon into coffee cups, and top each serving with whipped topping. Sprinkle with nutmeg, if desired.

Created date

March 2010

Nutritional Information

Calories 146
Fat 5.6 g
Satfat 2 g
Protein 4.5 g
Carbohydrate 20.4 g
Cholesterol 13 mg
Iron 0.1 mg
Sodium 86 mg
Caloriesfromfat 35 %
Fiber 2.3 g
Calcium 85 mg