• 3 pints half-and-half cream
  • 3 cups cold brewed coffee
  • 2 cups white sugar
  • 2 tablespoons vanilla extract
  • Directions

  • Step 1

    Mix cream, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover container and freeze until coffee mixture is solid, at least 3 hours.


  • Step 2

    Remove container from freezer and defrost in room temperature for 1 hour. Break coffee mixture apart with a fork creating a slush-like consistency. Transfer to a punch bowl or large pitcher.

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