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Eggnog Ice Cream Punch

Makes 5-1/2 cups
Course beverages
Cuisine American, Canadian
Keyword eggnog, ice cream, punch
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Servings 10 servings (about 1/2 cup each)

Ingredients

  • 1 c. strong coffee
  • 1 3″-4″ cinnamon stick
  • 4 whole allspice
  • 4 whole cloves
  • 1 quart (4 cups) good quality eggnog*
  • 1/2 Tbsp vanilla extract
  • 2/3 c. whipping cream whipped
  • 1 pint (2 cups) vanilla ice cream + extra, for each cup
  • ground cinnamon to garnish

Instructions

At least 2 hours before you want to serve it:

  1. Combine the coffee, cinnamon, allspice and cloves in a small saucepan. Bring to a boil, and simmer for 15 minutes, uncovered, until the mixture is reduced and fragrant. Pour through a sieve into a container, and refrigerate until cold.

Assemble the punch:

  1. Remove the ice cream from the freezer, and allow to soften slightly. In the meantime, whip the cream until it forms stiff peaks, and set aside.

  2. In a large punch bowl, combine the cold coffee mixture, eggnog, and vanilla extract. Fold in the whipped cream, and then scoop in the ice cream. Allow the mixture to rest for about 5 minutes.

  3. Stir slightly to combine, sprinkle with ground cinnamon, and serve immediately.

Recipe Notes

*You can usually tell a quality eggnog by checking the ingredients. If one of the first ones is “Cream,” you’re usually in good shape. Anything made primarily with milk or skim milk is usually not as good.