Adapted from newsday.com
tablespoons unsweetened cocoa powder
cups full-fat Greek-style yogurt
tablespoons Kahlúa or other coffee liqueur
teaspoon pure vanilla extract
Whisk together cocoa powder and sugar. Slowly whisk in half-and-half until smooth. Whisk in yogurt, Kahlúa and vanilla. Freeze in ice-cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze for up to 3 days.