Here's a rich takeoff on iced coffee. Vanilla-rum ice cream cubes melt quickly to provide a punch of flavor.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine softened ice cream and rum; stir until blended. Spoon mixture into ice cube trays. (You should be able to make about 28 ice cream cubes.) Freeze at least 8 hours. (Ice cream cubes will not freeze hard like ice. You'll be able to remove them as soft cubes.)

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  • Fill individual glasses two-thirds full with eggnog. Add 2 or 3 ice cream cubes to each glass. Sprinkle with nutmeg. Serve immediately.

  • Note: You can combine the eggnog and ice cream cubes in a punch bowl and serve with a ladle, if desired.

Source

Christmas with Southern Living 1996

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