1/2 gallon vanilla ice cream
2/3 c. instant freeze dried coffee
1/4 c. sugar
1 c. chocolate syrup
4 c. milk
1 c. cream, whipped
1 (28 oz.) bottle club soda, chilled

Remove ice cream from freezer, spoon half into punch bowl. Allow this to soften, return the rest of the ice cream to the freezer. Stir in 2 cups cold water into the coffee and sugar until it is dissolved.

Stir chocolate syrup and milk into coffee mixture. Pour over ice cream in punch bowl. Stir until blended. Fold in the whipped cream. Fold in the club soda. Spoon remaining ice cream onto punch. Makes about 48 servings.