Espresso Ice with Anise Cream

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

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 21%
  • Fat: 3.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 26.9g
  • Fiber: 0.0g
  • Cholesterol: 22mg
  • Iron: 0.3mg
  • Sodium: 37mg
  • Calcium: 75mg

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

  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.
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