Divide spinach mixture into 4 portions. With moist hands, shape each into 3-inch round patty. On waxed paper, combine Essence with remaining 2 tablespoons flour until mixed. Dip spinach cakes into flour mixture to coat all over. Add spinach cakes, and cook 4 to 6 minutes, turning once, until lightly browned on both sides.
Transfer cakes to warm platter, and keep warm until ready to serve.
In medium bowl, with wire whisk, mix sour cream, confectioners' sugar, liqueur, and vanilla extract. Stir in ice cream, then fold in whipped cream just until blended. Serve sauce immediately, or cover and freeze up to 2 hours. If frozen, stir gently before serving. If you like, sauce can be prepared a day ahead and refrigerated.