Mini Mocha Ice-Cream Scoops
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Yield: Makes 4 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Freeze:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 126
- Fat: 5.5g
- Saturated fat: 2.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.3g
- Carbohydrate: 20g
- Fiber: 1.1g
- Cholesterol: 4.9mg
- Iron: 0.2mg
- Sodium: 41mg
- Calcium: 50mg
Ingredients
- 1/2 cup chocolate-covered espresso beans
- 1 1/4 cups low-fat coffee or chocolate ice cream
- Dipped Sugar Cones (optional)
Preparation
- 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.
- 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.)
- Calories 169; Fat 9.5g (sat 1.3g, mono 5.2g, poly 2g); Protein 4.7g; Carb 17g; Fiber 2.5g; Chol 3mg; Iron 0.7mg; Sodium 31.4mg; Calc 103mg
Mini Mocha Ice-Cream Scoops Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- OCCASION: Summer
- PUBLICATION: Southern Living
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