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Recipe by Southern Living August 2009


Credit: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary test

10 mins
30 mins
40 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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 5g (sat 3g, mono 2g, poly 2g); Protein 7g; Carb 17g; Fiber 5g; Chol 3mg; Iron 7mg; Sodium 4mg; Calc 103mg

Nutrition Facts

126 calories; fat 5.5g; saturated fat 2.8g; protein 2.3g; carbohydrates 20g; fiber 1.1g; cholesterol 4.9mg; iron 0.2mg; sodium 41mg; calcium 50mg.