- 1 quart Blue Bell Peppermint Ice cream
- 1 quart eggnog
- 4 (12 fluid ounce) or bottles finger ale, chilled
- 24 small peppermint candy canes
Directions: Set aside 2 or 3 round scoops of Blue Bell Peppermint Ice Cream in the freezer for garnish. Let remaining ice cream softened in a punch bowl. Gradually stir in eggnog and ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top and serve.
