Espresso Ice with Anise Cream

Espresso Ice with Anise Cream Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Sambuca is a potent Italian liqueur traditionally enjoyed with a garnish of whole coffee beans. If you don't have it on hand, purchase small, hotel mini bar-sized bottles at liquor stores. If you don't care for its licorice flavor, simply omit it.


4 servings (serving size: about 1/2 cup ice and about 1/4 cup cream)

Recipe from

Cooking Light

Nutritional Information

Calories 150
Caloriesfromfat 21 %
Fat 3.5 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 26.9 g
Fiber 0.0 g
Cholesterol 22 mg
Iron 0.3 mg
Sodium 37 mg
Calcium 75 mg


1 1/2 cups boiling water
1/4 cup packed light brown sugar
1 tablespoon instant espresso granules
1 1/4 cups vanilla light ice cream, softened
1/4 cup frozen fat-free whipped topping, thawed
1 1/2 teaspoons sambuca (anise-flavored liqueur)


Combine the first 3 ingredients in an 8-inch baking dish, stirring until sugar and espresso dissolve. Cover and freeze for 45 minutes. Stir espresso mixture with a fork every 45 minutes until completely frozen (about 4 hours).

Remove espresso mixture from freezer; scrape mixture with a fork until fluffy. Combine ice cream, whipped topping, and liqueur. Serve over espresso ice.

Jeanne Kelley,

Cooking Light

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note