Espresso Icee With Anise Cream

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.