- 4 tablespoons instant coffee
- 1 cup water
- 1 cup granulated sugar
- 1 gallon milk
- 1 pint Blue Bell double Dutch chocolate ice cream, softened
- 1 pint Blue Bell homemade vanilla ice cream , softened
- 1 container Cool Whip
- In saucepan over low heat cook coffee, water and sugar until it becomes syrupy. Set aside and cool completely.
- In large punch bowl, mix coffee syrup, ice creams and Cool Whip. Add milk and stir.
Yield: about 50 punch cups