Coffee-Ice Cream Punch

Coffee-Ice Cream Punch Recipe
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)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 2 Minutes

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


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)


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.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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