Recipe Source: Hershey’s website
2/3 cup chocolate syrup, chilled
2 cups cold coffee
2 cups vanilla ice cream
whipped cream (optional)
ground cinnamon (optional)
In blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth.
Serve immediately over ice; top with whipped cream and ground cinnamon, if desired.
About six 6-ounce servings.
Punch Bowl Version: Prepare as directed in blender; pour into punch bowl. Immediately repeat, making 2 additional batches and pouring into punch bowl; stir in tray of ice cubes. Serve immediately as above, stirring frequently. (NOTE: A whole bottle of chocolate syrup is needed to make this version!)
About eighteen 6-ounce servings.