2 teaspoons instant espresso or 4 teaspoons instant coffee granules
4 cups vanilla low-fat ice cream, softened
2 teaspoons ground coffee beans
How to Make It
Place a large bowl in freezer 10 minutes. Combine liqueur and espresso in a small microwave-safe bowl; microwave at HIGH 30 seconds. Stir until granules dissolve. Combine liqueur mixture, ice cream, and ground coffee in chilled bowl. Cover and freeze at least 3 hours or until firm.
Note: To soften ice cream in the microwave, cook on HIGH for 10 seconds or until soft.