Mini Mocha Ice-Cream Scoops

Mini Mocha Ice-Cream Scoops
Photo by Beth Dreiling Hontzas

Ingredients

  • Dipped Sugar Cones (optional)
  • ½ cup chocolate-covered espresso beans
  • 1 ¼ cups low-fat coffee or chocolate ice cream
  • 1 ¼ cups low-fat coffee or chocolate ice cream
  • Dipped Sugar Cones (optional)
  • ½ cup chocolate-covered espresso beans

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...

View full recipe at My Recipes

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