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Coffee Ice Cream Punch Recipe

coffee ice cream punch

Hey, everyone! Diana here and check out our latest recipe for Coffee Ice Cream Punch.

We are halfway through summer and it’s been a HOT one so far. Our Cold Brew does an amazing job of keeping the heat at bay or at least making it tolerable, but I thought it might be fun if we took it a step further with  the addition of summers natural go to cool treat: Ice Cream This is a recipe for a crowd but you can play with the amounts and create smaller servings.

There are two versions of this punch the first is insanely rich and decedent and absolutely NOT diet friendly. The second is also not diet friendly but feels a little less “bad”Without further ado I give you one of my favorite secret weapons for dealing with summer weather

Coffee Ice Cream Punch
Not so bad version

Ingredients

  • 1 gallon whole milk
  • 1 gallon vanilla ice cream
  • 1/4 cup Dead Sled Coffee (you can make this with our cold brew or the hot coffee cooled to room temp)
  • 2 cups white sugar
  • 1 cup water

Instructions

  1. In a small saucepan, mix the coffee, sugar, and water and heat until the sugar has melted and all the ingredients are dissolved and well mixed. Don’t boil.
  2. Refrigerate the mixture in an airtight container until you’re ready to use it, at least 30 minutes. The liquid will get kind of syrupy.
  3. When ready to serve, pour the syrup into a large punch bowl.
  4. Add the entire gallon of milk and stir.
  5. Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice cream doesn’t have to melt all the way prior to serving. 

Decedent version

Ingredients

  • 1 gallon light cream
  • 1 gallon vanilla ice cream
  • 1/4 cup Dead Sled Coffee (you can make this with our cold brew or the hot coffee cooled to room temp)
  • 2 cups brown sugar
  • 1 cup water

Instructions

  1. In a small saucepan, mix the coffee, sugar, and water and heat until the sugar has melted and all the ingredients are dissolved and well mixed. Don’t boil.
  2. Refrigerate the mixture in an airtight container until you’re ready to use it, at least 30 minutes. The liquid will get kind of syrupy.
  3. When ready to serve, pour the syrup into a large punch bowl.
  4. Add the entire gallon of milk and stir.
  5. Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice cream doesn’t have to melt all the way prior to serving

If you have a favorite recipe using Dead Sled Coffee, let us know! In the meantime, follow me on Instagram @deadsledcoffeequeen. Also, please follow Dead Sled Coffee on social media.

Instagram: @deadsledcoffee

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