4 servings (serving size: about 1/2 cup ice and about 1/4 cup cream)
Photo: Randy Mayor; Styling: Melanie J. Clarke
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)
How to Make It
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.