1 cup Sugar
½ cup Cocoa Powder
¼ Teaspoon Vanilla
½ teaspoon Salt
2 cups Water
¼ cup espresso (or Strong Coffee)
splash of Frangelico or Kahula
In a small saucepan heat until just dissolved. Refrigerate until cool.
Pour into Ice Cream maker and whirl for 30 minutes.
Pour into Freezer Container and freeze until firm.