See below ingredients
1 1/2 c Milk
1/3 c Unsweetened cocoa
1/2 c Sugar
1 ts Instant espresso coffee powder
2 c Buttermilk
3 tb Nonfat dry milk
2 ts Vanilla extract
1 ds Salt
Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan.
Heat until sugar melts and ingredients are well combined. Remove
from heat and place saucepan in another bowl of cold or ice water
to cool to room temperature. Pour mixture into a blender or food
processor and add remaining ingredients. Process until smooth.
Cover and chill in the refrigerator until ready to freeze. Blend for a
few seconds before pouring into the ice cream maker. Follow the
manufacturer's instructions for freezing.