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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Mini Mocha Ice-Cream Scoops

Southern Living AUGUST 2009

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Freeze:30 Minutes


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


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

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

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Mini Mocha Ice-Cream Scoops recipe