1 cup water 1/2 cup sugar 3 cups strong brewed coffee 1/3 cup amaretto 6 creme de pirouline cookies
Combine water and sugar in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute until sugar dissolves. Remove from heat; stir in coffee and Amaretto. Pour into a 13 x 9 inch baking dish; let cool. Cover; freeze at least 4 hours.
Remove mixture from freezer; scrape entire mixture with tines of a fork until fluffy. Serve immediately with cookies or spoon into a freezer-safe container and freeze up to 2 weeks.