Pumpkin Float Punch

• 1 quart vanilla ice-cream, softened
• 2 1/2 cup pumpkin puree divided
• 1 bottle (about 25 ounces )apple cider, chilled
• 1 bottle (1 liter) seltzer water, chilled

1. At least 4 to 5 hours before serving time, combine ice cream and 1 1/2 cups pumpkin puree in a large mixing bowl; stir until well blended.
2. Freeze mixture 2 hours.
3. Beat with an electric mixer or in a food processor until smooth.
4. Tightly cover; freeze for 2 hours, or until mixture is firm.
5. At serving time, in a 4 - quart punch bowl or pitcher, gently stir together remaining 1 cup pumpkin puree, apple cider and seltzer.
6. Scoop frozen pumpkin ice cream mixture into balls; add to punch.
7. Serve immediately.

vanilla icecream, pumpkin puree, apple cider, liter

Taken from cookpad.com/us/recipes/368117-pumpkin-float-punch (may not work)