Recipe Details
Ingredients
-
1quartpeppermint ice cream
-
1quarteggnog
-
4(12 fluid ounce) cans or bottlesginger ale, chilled
-
1cuprum
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24small peppermint candy canes for garnish
Cooking Directions
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories380 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 5g |
26% |
| Cholesterol 52mg |
17% |
| Sodium 87mg |
4% |
| Total Carbohydrate 65g |
24% |
| Total Sugars 45g |
|
| Protein 4g |
7% |
| Vitamin C 1mg |
1% |
| Calcium 126mg |
10% |
| Iron 0mg |
2% |
| Potassium 173mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
