Coffee-Ice Cream Punch

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 Oxmoor House

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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


  • 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)


  1. Combine first 3 ingredients in a small pitcher.
  2. 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.
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