5 gal. vanilla ice cream
1 qt. whipping cream
1 gal. triple strength coffee (30 c.)
2 c. sugar

Be sure coffee is cool. Crush ice cream slightly with potato masher. Mix all ingredients and store in refrigerator about 30 minutes before serving.

It is better not to whip the cream and because some ice cream melts faster, you flirt with "danger" if you refrigerate the frappe much longer than 30 minutes before serving time. Serves 100.