8 tbsp. instant coffee
3 qts. hot water
1 tbsp. vanilla
4 qts. vanilla ice cream
2 c. sugar
2 qts. milk
1 sm. can chocolate syrup

Heat water. Add coffee and sugar. Stir until dissolved. Let cool. Add milk, vanilla and syrup. Refrigerate overnight. Put ice cream into punch bowl 30 minutes before serving, break into chunks. Add refrigerated punch. Makes 40 servings.