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.

Yield:

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

Ingredients

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)

Preparation

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.

Note:

Jeanne Kelley,

July 2007
My Notes

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

Add Note