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Mini Mocha Ice-Cream Scoops

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


Nutrition Information

  • calories 126
  • fat 5.5 g
  • satfat 2.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.3 g
  • carbohydrate 20 g
  • fiber 1.1 g
  • cholesterol 4.9 mg
  • iron 0.2 mg
  • sodium 41 mg
  • calcium 50 mg

How to Make It

  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.

  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.)

  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