Espresso Icee With Anise Cream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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.
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