Espresso Icee With Anise Cream

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: 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups boiling water
• 1⁄4 cup  packed light brown sugar
• 1  tablespoon instant espresso powder
• 1 1⁄4 cups light vanilla ice cream, softened
• 1⁄4 cup  frozen fat-free whipped topping, thawed
• 1 1⁄2 teaspoons  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.