Ingredients
1/2
cup sugar
2
tablespoons unsweetened baking cocoa
3
cups cold strong coffee
1
cup vanilla or light chocolate soymilk
Preparation
Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
To serve, scoop into individual dessert bowls. Garnish as desired.
