Espresso Ice with Anise Cream

1½ cups boiling water
1/4 cup packed light brown sugar
1 tbsp. instant espresso granules
1¼ cups vanilla light ice cream, softened
1/4 cup frozen whipped topping, thawed
1½ tsp. sambuca (anise-flavored liqueur)

Combine the first 3 ingredients in an 8” glass 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.

4 servings