Be the first to Ingredients:
- 1/2 cup red cinnamon hots candies, divided
- plain vegetable cooking spray
- 1 quart strawberry ice cream, softened
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 large can pineapple juice (46 ounces)
- 1 can frozen pink lemonade concentrate, thawed and diluted (12 ounces)
- 1 bottle ginger ale or 7-Up, chilled (1 liter)
Preparation:
Combine remaining 1/4 cup candies, sugar, and water in a small saucepan. Bring to a boil; reduce heat, and simmer until candies are dissolved, stirring occasionally. Let the syrup cool completely.
Combine cooled syrup mixture, chilled pineapple juice, and pink lemonade in a large punch bowl; stir well to blend.
Gently stir chilled ginger ale into punch just before serving. Let ice cream mold stand at room temperature 5 minutes; carefully unmold and float ice cream ring in punch.
Makes about 4 1/2 quarts.
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