Coffee Punch

  • Yield 24 servings

Serve this iced coffee in punch bowl or in pitcher with bowls of whipped topping and cocoa.


2 quarts brewed coffee (flavored or decaffeinated coffee may be used), cooled to room temperature
3/4 cup sugar
1 tablespoon vanilla extract
2 cups fat-free half-and-half
2 quarts fat-free vanilla ice cream or frozen vanilla yogurt, softened
1 (8-ounce) container fat-free whipped topping, thawed
Cocoa, optional for sprinkling


  1. Combine cold coffee, sugar and vanilla in a large container. Refrigerate overnight.
  2. Before serving, add half-and-half to coffee mixture. Place ice cream in a punch bowl and pour coffee mixture over top.
  3. Garnish drinks with whipped topping and a sprinkle of cocoa.



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