Coffee Ice Cream Punch
Submitted by kevin007mc
A Cajun-style party punch made with Louisiana chicory coffee, bourbon, beaten eggs, and scoops of vanilla and coffee ice cream. Rich, boozy, and ready in 15 minutes flat.
YIELD
12 servingsPREP
10 minCOOK
5 minREADY
15 minDown in Louisiana, they know how to throw a party, and this punch is proof. Strong chicory coffee gets whipped with beaten eggs and sugar, spiked with bourbon, then loaded up with scoops of both vanilla and coffee ice cream.
As the ice cream melts, the punch turns into something creamy, frothy, and dangerously drinkable. It’s like a boozy milkshake met a coffee house and decided to move to New Orleans.
Serves 12, which is good because you’ll want to share. Ladle it straight from the punch bowl while the ice cream is still floating.
Pro Tips
- Beat the eggs until really thick. This gives the punch body and a frothy, eggnog-like texture. Thin eggs make a watery drink.
- Use chicory coffee if you can find it. It’s what gives this its Cajun soul. Café Du Monde brand is widely available and worth seeking out.
- Let the ice cream soften just slightly before serving. You want it melting into the punch, not sitting as frozen boulders on top.
Ingredients
Directions
In large bowl, beat eggs at high speed until slightly thickened.
Gradually add sugar, beating until mixture is smooth and very thick.
Add coffee and bourbon; mix thoroughly.
Pour mixture into punch bowl or large pitcher.
Spoon in ice cream; stir well.
Allow ice cream to melt slightly to flavor punch, then serve immediately.
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