“This recipe is from "The Mississippi Cookbook." Recipe submitted by Ernest Moody of Arcola, MS.”
READY IN:
1hr 15mins
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve coffee in hot milk. Let cool.
  2. Blend coffee with quarts of chocolate and vanilla ice cream and whipped cream until custard consistency.
  3. Place in punch bowl, chill in deep freeze, if possible.
  4. Before serving, add soft vanilla ice cream in center.
  5. Float whipped cream on top and sprinkle with nutmeg.

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