Punch with a snowman

Ingredients:

• 8 cups (1.9 l) vanilla ice cream
• 2 tbsp. (470 ml.) orange sorbet
• 7 mini chocolate drop pieces
• 1 orange jelly bean, cut in half lengthwise
• 1 strip of sour jelly, trim the ends with scissors to simulate scarf fringe
• 1 mini marshmallow
• 1 bottle (375 ml) gin, chilled
• 1/2 cup orange liqueur, such as Grand Marnier, chilled
• 2 bottles (750 ml each) of dry sparkling wine, chilled
• 1 liter of seltzer water, chilled
• Powdered sugar, for sprinkling

Preparation:

1. Place the baking sheet in the freezer for 20 minutes.
2. Using a scoop, scoop the vanilla ice cream into balls, trying to form them into as perfect a sphere as possible. Place them on a chilled baking sheet. Form one ball twice the size of the others. Form a ball of orange sorbet, making it half the size of the average ice cream scoops. Leave a slight bump at the base (this will become the snowman's "hat"). Save the remaining sorbet for another use. Freeze the balls until firm (about 1 hour) or until ready to serve. Place a large punch bowl in the freezer until very cold (about 30 minutes).
3. Set aside 1 medium scoop of vanilla ice cream and place the remaining scoop in the center of the punch bowl.
4. To make a snowmanPlace a large scoop of vanilla ice cream on top of a medium-sized snowball. Attach 5 chocolate teardrop pieces to one side of the large ball in a vertical line to simulate buttons. Press them inward, with the pointed ends pressed. Place the medium-sized ice cream ball set aside earlier on top of the large ball to make the head. Press in the remaining 2 chocolate pieces to make the eyes. Attach half a jelly bean to make the nose. Wrap a jelly ribbon around the neck like a scarf. Place a scoop of orange sorbet on top to make the hat. Attach a mini marshmallow to the top to make a pom-pom. You can assemble the snowman ahead of time and store the punch bowl in the freezer for 2 hours if you don't plan to serve it right away..
5. To prepare punchAdd the liquids in the following order: gin, orange liqueur, sparkling wine, and seltzer. Dust with powdered sugar to simulate snow. Serve the punch in wide goblets (see note), topping each with a scoop of ice cream.
   
   Note
   
   Goblet glasses, also used as champagne flutes, have a wide, shallow bowl on the stem..