Mini Mocha Ice-Cream Scoops

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Recipe from Southern Living

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


  • 1/2 cup chocolate-covered espresso beans
  • 1 1/4 cups low-fat coffee or chocolate ice cream
  • Dipped Sugar Cones (optional)


  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 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mini Mocha Ice-Cream Scoops Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy