Iced Coffee-Chocolate Soda Frappe

Total Time
8 hrs
0 mins

This will make about 10 cups, you can reduce the recipe by half if desired. Plan ahead the coffee/chocolate mixture needs to be refrigerated for at least 8 hours.

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  1. In a large heat-proof mixing bowl stir together instant coffee granules with chocolate syrup, sugar and boiling water; cool to almost room temperature, then refrigerate for at least 8 hours.
  2. Stir together the coffee mixture with half and half cream and 1 quart ice cream.
  3. Stir in ginger ale soda; mix to combine.
  4. Ladle the mixture into large tall glasses about 3/4 full, then top with a scoop of vanilla ice cream.
  5. Serve immediately.