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)
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.