Orange Dreamsicle Punch recipe is ridiculously simple! Scoops of sherbet and ice cream floating in a bowl of fizzy soda makes this a perfect, party-pleasing punch!
Pour the lemon-lime soda into a large punch bowl, about 30-32 cups capacity.
1 liter lemon lime soda
Gently scoop the softened orange sherbet and vanilla ice cream into the bowl, layering them on top of the soda.
Slowly pour the cream soda over the sherbet and ice cream.
1 liter cream soda
Give the punch a gentle stir until the ice cream breaks down and the punch reaches a creamy, peachy color. Serve immediately for the best frothy texture.
Notes
Storage :
Orange dreamsicle punch is best served immediately after making to enjoy its signature frothy texture and vibrant flavors. While you can store any leftovers in a large drink container in the refrigerator, keep in mind that it won’t taste quite the same as when freshly prepared. The ice cream and soda will lose their bubbly, creamy quality, and the punch may become a bit thicker or less fizzy over time.
Tips :
Allow the ice cream and sherbet to sit out on the counter for 15-20 minutes to soften. It is much easier to scoop softened sherbet and ice cream!
Use a punch bowl that’s large enough to hold all your ingredients and allow for easy stirring and serving. You want room for the ice cream to float and swirl without spilling over.
Stir gently when mixing the punch. If you stir too vigorously, the carbonation can dissipate too quickly, and you’ll lose that signature fizz.
This punch is best served right away while it's still bubbly and frothy. The longer it sits, the more the fizz dies down, and the texture can become a bit too thick or melty.
Add some mandarin oranges, maraschino cherries, or even a sprinkle of orange zest on top. Not only does it make the punch look more festive, but it also enhances the flavor profile as people sip it.