Coffee-Ice Cream Punch

Coffee-Ice Cream Punch Recipe
Oxmoor House
Serve this coffee punch at a brunch gathering or for dessert.

Yield:

6 servings (serving size: about 3/4 cup punch and 1 tablespoon whipped topping)

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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