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4 cups chilled double strength coffee, divided
1 pint chocolate ice cream
dash of salt
1/2 tsp almond extract
1 tsp vanilla extract
1 cup half and half
1 pint vanilla ice cream
Combine 2 cups of the coffee with the chocolate ice cream, salt and extracts in a blender; blend until smooth. Pour into a punch bowl, add cream and remaining coffee; stir to blend. Spoon small scoops of vanilla ice cream on top, and sprinkle with cinnamon.