Ingredients

For the Punch

• 4 cups (960ml) pineapple juice, chilled
• 3 cups (720ml) orange juice, chilled
• 2 cups (480ml) coconut milk or coconut cream (well shaken)
• 2 cups (480ml) lemon-lime soda, chilled
• 1 cup (240ml) ginger ale, chilled
• 1 teaspoon pure vanilla extract
• 2 tablespoons honey or simple syrup (optional, adjust to taste)
• 1 quart (about 4 cups) vanilla ice cream
• 1 cup crushed ice (optional)

Fruit Mix

• 1½ cups fresh pineapple chunks
• 1 cup mandarin orange segments, drained
• 1 cup maraschino cherries, drained
• 1 cup green grapes, halved
• 1 cup mini marshmallows
• ½ cup sweetened shredded coconut

Garnishes

• Pineapple wedges
• Orange slices
• Maraschino cherries
• Fresh mint leaves
• Toasted coconut flakes (optional)

Equipment

• Large punch bowl
• Long-handled spoon
• Measuring cups
• Ice cream scoop
• Serving ladle
• Punch glasses

Instructions

Step 1: Chill the Ingredients

For the best flavor, refrigerate the pineapple juice, orange juice, coconut milk, soda, and ginger ale for at least 2 hours before making the punch.

Cold ingredients help keep the punch refreshing without needing excessive ice.

Step 2: Prepare the Fruit

Wash and prepare all fresh fruit.

Drain the mandarin oranges and maraschino cherries thoroughly.

Slice the grapes in half.

Combine the pineapple chunks, oranges, cherries, grapes, mini marshmallows, and shredded coconut in a large bowl.

Step 3: Mix the Punch Base

In a large punch bowl, combine:

• Pineapple juice
• Orange juice
• Coconut milk
• Vanilla extract
• Honey or simple syrup (if using)

Whisk gently until smooth and fully blended.

Step 4: Add the Fruit

Stir the prepared fruit mixture into the punch base.

Allow the fruit to soak for 15–20 minutes so it absorbs some of the tropical flavors.

Step 5: Add the Sparkling Ingredients

Just before serving, slowly pour in:

• Lemon-lime soda
• Ginger ale

Stir gently to preserve the bubbles.

Step 6: Add the Ice Cream

Using an ice cream scoop, add generous scoops of vanilla ice cream directly into the punch bowl.

The ice cream will slowly melt, creating a creamy, frothy texture.

If desired, add a small amount of crushed ice for extra chill.

Step 7: Garnish

Decorate the punch bowl with:

• Pineapple wedges
• Orange slices
• Maraschino cherries
• Fresh mint leaves
• Toasted coconut flakes

Step 8: Serve

Ladle the punch into glasses, making sure each serving includes plenty of fruit and a scoop of melting ice cream.

Serve immediately while the punch is cold and bubbly.

Pair with:

• Tea sandwiches
• Fruit platters
• Cupcakes
• Cookies
• Brunch dishes
• Party appetizers
• Holiday desserts

Chef’s Tips

• Use well-chilled ingredients to keep the punch cold without watering it down.
• Add the soda and ginger ale just before serving to maintain maximum fizz.
• Drain canned fruit thoroughly to avoid diluting the punch.
• For a richer flavor, use coconut cream instead of coconut milk.
• Add the ice cream at the last minute for the fluffiest, creamiest texture.

Delicious Variations

Berry Ambrosia Punch

Add fresh strawberries, blueberries, and raspberries for a colorful berry version.

Tropical Ambrosia Punch

Mix in diced mango, kiwi, and papaya for even more tropical flavor.

Frozen Ambrosia Punch

Blend part of the juice with ice for a slushy consistency before combining with the remaining ingredients.

Citrus Ambrosia Punch

Add pink grapefruit juice and fresh lime juice for a brighter citrus twist.

Adult Ambrosia Punch

For an adults-only version, stir in 1 to 1½ cups of coconut rum or vanilla vodka just before adding the sparkling ingredients.

Make-Ahead Instructions

Prepare the juice mixture and fruit up to 24 hours in advance and refrigerate separately.

Add the sparkling drinks and ice cream immediately before serving.

Storage

The punch is best enjoyed fresh.

Leftover punch (without ice cream) can be refrigerated for up to 2 days, though the carbonation will gradually fade.

Approximate Nutrition (Per Serving)

• Calories: 290
• Protein: 3g
• Carbohydrates: 42g
• Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 65mg
• Fiber: 2g
• Sugar: 35g