Espresso Icee With Anise Cream

Submitted 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!!!"

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4

ingredients

• 354.88 ml boiling water
• 59.14 ml packed light brown sugar
• 14.79 ml instant espresso powder
• 295.73 ml light vanilla ice cream, softened
• 59.14 ml frozen fat-free whipped topping, thawed
• 7.39 ml sambuca romana

directions

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.