Ingredients
16
16 servings
- •1 quart peppermint ice cream
- •1 quart eggnog
- •4 (12 fluid ounce) cans or bottles ginger ale, chilled
- •1 cup rum
- •24 small peppermint candy canes for garnish
Instructions
- Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
Nutritional Facts
Per 16 servings
- Calories: 380
- Carbohydrate: 65g
- Fat: 8g
- Protein: 4g
- Sugar: 45g
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