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Frozen Snowball Punch

Frozen snowball punch combines a fork-scraped lemonade and pineapple slush with chilled ginger ale. Coconut-coated vanilla ice cream snowballs float on top for a frosty, creamy finish.
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Prep Time 20 minutes
freezing 8 hours
Total Time 8 hours 20 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the snowballs
  • 1 container (1 qt) vanilla ice cream softened until scoopable
  • 0.5 cup sweetened shredded coconut
For the frozen punch
  • 1 can (12 oz) frozen lemonade concentrate thawed
  • 1 can (46 oz) pineapple juice
  • 1 bottle (2 L) ginger ale chilled

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch freezer-safe dish
  • 1 punch bowl

Method
 

Make the snowballs
  1. Line a rimmed baking sheet with parchment paper.
  2. Scoop the ice cream into 12 portions of about 1/3 cup each.
  3. Roll each portion in coconut.
  4. Freeze for at least 2 hours, until firm.
Freeze the punch base
  1. Stir the lemonade concentrate and pineapple juice together in a 9x13-inch freezer-safe dish.
  2. Cover the dish.
  3. Freeze for 4 to 6 hours, scraping the mixture with a fork every hour until it is evenly slushy.
Serve the punch
  1. Scrape the frozen punch base into a punch bowl.
  2. Pour in the ginger ale and stir gently.
  3. Float the snowballs in the punch and serve immediately.

Notes

For the best texture, keep the snowballs and punch base frozen separately until serving; assembled punch is best immediately, and leftovers can be refrigerated for up to 1 day. Freezing: yes, for the snowballs and punch base before mixing. For a dairy-free option, use a dairy-free vanilla frozen dessert.