Coffee Punch Recipe: Pour 1 can of Eagle Brand evaporated milk in large bowl with 1/2 gallon of ice cream (vanilla or chocolate). Pour a 10 to 12 cup pot of hot coffee over and stir to melt ice cream. Put in gallon freezer bags and freeze. Sit out for an hour or until slushy. Pour into punch bowl
Tiramisu Tippers: In a blender, combine ice cream, vodka, coffee liqueur, and creme de cacao. Add ice cubes. Cover and blend until mixture is smooth. Pour mixture into eight espresso cups. If desired, top each with coarsely chopped coffee beans. Serve immediately.