Yield: 1 Servings
|2 quarts||Chocolate milk|
|¼ teaspoon||Almond extract|
|½ gallon||Coffee ice cream|
In a punch bowl, combine milk and extract. Add ice cream by scoopfuls and allow to float on top of punch. Or scoop ice cream into glasses; combine milk and extract, then pour over ice cream. Yield: 3 quarts. Editor's note: If coffee ice cream is unavailable, dissolve 2 teaspoons instant coffee granules in 2 teaspoons hot water and stir into vanilla ice cream.
NOTES : Submitted by Carol Troyer and Teresa Stutzman Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #1004 by "M. Hicks" <nitro_ii@...> on Jan 12, 1998