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Espresso Ice with Anise Cream

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


  • 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)

Nutrition 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

How to Make It

  1. 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).

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