Espresso Ice with Anise 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.

By Jeanne Kelley
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: about 1/2 cup ice and about 1/4 cup cream)
Nutrition Info
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Ingredients

Directions

  • 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).

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

Nutrition Facts

Per Serving:
150 calories; calories from fat 21%; fat 3.5g; saturated fat 1.6g; protein 2g; carbohydrates 26.9g; cholesterol 22mg; iron 0.3mg; sodium 37mg; calcium 75mg.
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