ICE MILK:

1/2 c. sugar
1 1/2 c. hot espresso coffee
3/4 c. low-fat milk
1/2 tsp. ground cinnamon
1 tsp. vanilla extract

CHOCOLATE SAUCE:

1/2 c. unsweetened cocoa powder
1/2 c. packed brown sugar
3/4 c. low-fat milk
1/2 tsp. vanilla extract

Make ice milk. In bowl dissolve sugar in coffee and milk. Add flavorings. Place in 9-inch cake pan; freeze 2 hours or until firm. Break up into 1-inch pieces; process until smooth in food processor. Serve soft-frozen or freeze until firm.

Make sauce: In saucepan mix cocoa and sugar. Gradually blend in milk. Boil; cool. Add vanilla. Serves 6.