Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Prep Time
10 Mins
Freeze Time
30 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Line a baking sheet with wax paper, and place in freezer. Process espresso beans in a food processor 30 seconds or until finely chopped. Pour espresso crumbs into a shallow dish. Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll ice cream in espresso crumbs. Arrange on prepared baking sheet in freezer. Freeze 30 minutes to 24 hours. Serve in Dipped Sugar Cones, if desired.

Step 2

Mini Nutty Ice-Cream Scoops: Substitute 1/2 cup finely chopped mixed nuts for chocolate-covered espresso beans and low-fat vanilla bean ice cream for coffee ice cream. (Do not process nuts.)

Step 3

Calories 169; Fat 5g (sat 3g, mono 2g, poly 2g); Protein 7g; Carb 17g; Fiber 5g; Chol 3mg; Iron 7mg; Sodium 4mg; Calc 103mg

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