1/2 c. canned evaporated milk
1 1/2 tsp. unflavored gelatin
6 tbsp. water
1/4 c. unsweetened cocoa
1/3 c. granulated sugar
1 tsp. vanilla

Put milk in a small bowl and freeze about 30 minutes or until ice crystals begin to form around edges. Sprinkle gelatin over 2 tablespoons water in a cup. Let stand 1 minute to soften.

Meanwhile, put remaining 4 tablespoons water, cocoa and sugar in a heavy small saucepan. Cook over medium heat 2 to 3 minutes, stirring occasionally until sugar has dissolved. Reduce heat to low, add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl and let cool to room temperature. Remove milk from freezer, add vanilla and beat until stiff peaks for, about 5 minutes. Stir a spoonful into the gelatin mixture until blended, then gently fold in the rest. Spoon into dessert glasses and chill 1 hour until set.