VERY CHOCOLATE ICE MILK
Source: The Light Touch Cookbook: All-Time Favorite Recipes Made Healthful & Delicious by Marie Simmons
Makes about 3 cups or 6 servings

1/3 cup unsweetened cocoa powder
1/3 cup sugar
2 cups low-fat milk
1/2 teaspoon vanilla extract

In a small saucepan, stir the cocoa and sugar until blended.

Stir in the milk and cook, stirring, over medium low heat until the sugar and cocoa dissolve, about 5 minutes. Do not boil.

If using an ice-cream maker, refrigerate the mixture until chilled and then freeze according to the manufacturer's directions. Or, if preferred, pour the mixture into a 9- or 10-inch metal cake pan and place in the freezer compartment of the refrigerator. Freeze, stirring the firm outside edges into the soft center every 30 to 45 minutes, until the mixture is frozen solid. Transfer to the bowl of a food processor. Add the vanilla and process until smooth. Pack into a plastic freezer container and freeze at least 2 hours or overnight before serving.

Serve with the following Deep Mocha Sauce if desired.

DEEP MOCHA SAUCE:
1/3 cup unsweetened cocoa powder
2/3 cup sugar
3/4 cup brewed espresso coffee
1 teaspoon vanilla extract

Stir the cocoa and sugar in a medium saucepan until blended. Gradually stir in the coffee until blended and smooth. Heat to boiling, stirring constantly.

Boil, adjusting the heat to prevent the sauce from boiling over, 5 minutes. Transfer to a bowl and cool. Stir in the vanilla.

VARIATION:

DEEP CHOCOLATE SAUCE:
Substitute water for the brewed espresso coffee.