Oxmoor House Photo by: Oxmoor House

Coffee-Ice Cream Punch

Serve this coffee punch at a brunch gathering or for dessert.

Oxmoor House JANUARY 2008

  • Yield: 6 servings (serving size: about 3/4 cup punch and 1 tablespoon whipped topping)
  • Cook time: 2 Minutes
  • Prep time: 7 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 146
  • Fat: 5.6g
  • Saturated fat: 2g
  • Protein: 4.5g
  • Carbohydrate: 20.4g
  • Cholesterol: 13mg
  • Iron: 0.1mg
  • Sodium: 86mg
  • Calories from fat: 35%
  • Fiber: 2.3g
  • Calcium: 85mg

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Coffee-Ice Cream Punch Recipe