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.
- 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.
- Stir together the coffee mixture with half and half cream and 1 quart ice cream.
- Stir in ginger ale soda; mix to combine.
- Ladle the mixture into large tall glasses about 3/4 full, then top with a scoop of vanilla ice cream.
- Serve immediately.