Espresso Icee With Anise Cream

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READY IN: 20mins
Recipe by susie cooks

This is from Cooking Light. I love it but if you do not like Sambuca (licorice flavor liqueur) then just omit it. Did not include the time it takes to freeze. Enjoy!!!

Ingredients Nutrition


  1. Combine water, sugar, and espresso in an 8 inch baking dish, stirring until sugar and espresso dissolve.
  2. Cover and freeze for 45 minutes.
  3. Stir espresso mixture with a fork. Continue to freeze mixture, stirring every 45 minutes, until completely frozen (about 4 hours).
  4. Combine ice cream, whipped topping and liqueur.
  5. Remove espresso mixture from freezer, "fluff" with fork.
  6. Serve in a glass and top with whipped topping mixture.

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