Espresso Icee With Anise Cream

• 1 12 cups boiling water
• 14 cup packed light brown sugar
• 1 tablespoon instant espresso powder
• 1 14 cups light vanilla ice cream, softened
• 14 cup frozen fat-free whipped topping, thawed
• 1 12 teaspoons sambuca romana

1. Combine water, sugar, and espresso in an 8 inch baking dish, stirring until sugar and espresso dissolve.
2. Cover and freeze for 45 minutes.
3. Stir espresso mixture with a fork.
4. Continue to freeze mixture, stirring every 45 minutes, until completely frozen (about 4 hours).
5. Combine ice cream, whipped topping and liqueur.
6. Remove espresso mixture from freezer, "fluff" with fork.
7. Serve in a glass and top with whipped topping mixture.

boiling water, brown sugar, espresso powder, light vanilla ice cream, romana

Taken from www.food.com/recipe/espresso-icee-with-anise-cream-237898 (may not work)