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Frozen Snowball Punch

Frozen snowball punch combines chilled pineapple juice, white cranberry juice cocktail, and ginger ale with vanilla ice cream balls. Freeze the snowballs until firm, then add them just before serving for a festive, fizzy punch with creamy scoops.
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Prep Time 15 minutes
freezing 2 hours
Total Time 2 hours 15 minutes
Servings: 18 servings
Course: Drink
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the snowballs
  • 1 container (1.5 qt) vanilla ice cream softened just enough to scoop
For the punch
  • 1 can (46 oz) pineapple juice chilled
  • 1 bottle (64 oz) white cranberry juice cocktail chilled
  • 1 bottle (2 L) ginger ale chilled

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 3-gallon punch bowl

Method
 

Make the snowballs
  1. Line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Scoop the ice cream into 18 balls, about 1/3 cup each.
  3. Freeze the ice cream balls on the sheet until firm, at least 2 hours.
Prepare the punch
  1. In a 3-gallon punch bowl, stir together the pineapple juice and white cranberry juice cocktail.
  2. Pour in the chilled ginger ale just before serving.
  3. Stir gently.
  4. Add the frozen snowballs and serve at once.

Notes

For neatly shaped snowballs, scoop the softened ice cream quickly and return the baking sheet to the freezer until the balls are firm. Store leftover punch in the refrigerator for up to 1 day; the snowballs can be kept covered in the freezer. For a dairy-free option, use dairy-free vanilla ice cream.