Double Chocolate Ice Cream
Ingredients:
* ???? 1 cup heavy cream
* ???? 1 cup whole milk
* ???? 1 cup granulated sugar
* ???? 1/2 cup unsweetened cocoa powder
* ???? 1/4 cup Dutch-processed cocoa powder
* ???? 1/2 teaspoon salt
* ???? 1 teaspoon vanilla extract
* ???? 1/2 cup chocolate chips
Instructions:
* In a medium saucepan, whisk together the heavy cream, milk, sugar, cocoa powders, and salt.
* Cook over medium heat, stirring constantly, until the mixture comes to a boil.
* Remove from heat and stir in the vanilla extract.
* Let the mixture cool completely, then chill in the refrigerator for at least 2 hours.
* Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
* During the last few minutes of churning, add the chocolate chips.
* Transfer the ice cream to an airtight container and freeze for at least 4 hours, or overnight.
Enjoy!
Tips:
* For a richer ice cream, use half-and-half instead of whole milk.
* You can add other mix-ins to the ice cream, such as nuts, candy, or fruit.
* If you don’t have an ice cream maker, you can make no-churn ice cream by using a stand mixer and whipping the cream until stiff peaks form. Then, fold in the cooled chocolate mixture and freeze.

Raspberry Fudge Brownie Trifle

Ingredients:

For the Brownies:

1 box fudge brownie mix (plus ingredients as instructed on the box)
¼ cup water
1/3 cup vegetable oil
2 large eggs
For the Raspberry Filling:

2 cups fresh raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
For the Creamy Layer:

1 ½ cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
For Garnish:

Fresh raspberries
Chocolate shavings or cocoa powder (optional)

Directions:

Start by preparing the fudge brownies. Preheat the oven to the temperature recommended on the box and grease or line an 8×8-inch baking pan.
Follow the instructions on the box to make the brownie batter using water, oil, and eggs. Pour the batter into the prepared pan and bake for the recommended time, usually around 20-25 minutes. Allow the brownies to cool completely before cutting into bite-sized pieces.
While the brownies are cooling, prepare the raspberry filling. In a medium bowl, combine the fresh raspberries, sugar, and lemon juice. Mash them gently with a fork or potato masher, leaving some chunks for texture. Set aside.
For the creamy layer, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth, then gently fold the whipped cream into the cream cheese mixture.
Once the brownies are cooled, cut them into small cubes. Layer the brownies at the bottom of a trifle dish or individual glasses.
Add a layer of the raspberry filling, followed by a generous spoonful of the creamy layer. Repeat the layers until you run out of ingredients, ending with the creamy layer on top.
Garnish with fresh raspberries and chocolate shavings or a dusting of cocoa powder, if desired.
Chill in the refrigerator for at least 2 hours before serving to allow the layers to set and the flavors to meld.

Prep Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Kcal: 350 kcal per serving
Servings: 6-8 servings