1. Whisk Base: Whisk together the cocoa powder, granulated sugar, kosher salt, and heavy cream in a medium saucepan until smooth. 2. Simmer: Heat the mixture over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture begins to simmer. 3. Melt Chocolate: Remove the pan from the heat. Add the chopped dark chocolate and stir until it completely melts into the cream. 4. Add Milk and Vanilla: Whisk in the whole milk and vanilla extract until uniform. 5. Chill: Pour the mixture into a clean bowl, cover, and place it in the refrigerator for at least 4 hours until thoroughly cold. 6. Churn or Freeze: Process the chilled base in your ice cream maker according to the manufacturer's instructions. Alternatively, use a no-churn method by freezing and beating regularly if you lack a machine. 7. Hardens: Serve as soft-serve right away, or transfer to a container and freeze for 2 to 3 hours to achieve a firm, scoopable texture.

1. Preheat the oven to 350°F (175°C) and grease a muffin tin or small ramekins. 2. Mix the wet ingredients: Whisk the melted butter and sugar together in a bowl. Add the eggs and vanilla extract. Whisk until smooth. 3. Add the dry ingredients: Gently fold in the flour, cocoa powder, and salt until just combined. 4. Add the chocolate chips: Stir in the semi-sweet chocolate chips for a rich, melty center. 5. Bake: Divide the batter evenly into your prepared tin or ramekins. Bake for about 12 to 15 minutes. The edges should be set, but the center should still be soft and gooey. 6. Serve: Place the warm lava brownie on a plate. Top it with a generous scoop of vanilla ice cream and a drizzle of chocolate sauce.

1. Heat the Milk and Cocoa: Pour the milk into a pan on low heat. Add the cocoa powder and stir until smooth and well combined. 2. Add Dark Chocolate: Remove the pan from the heat. Add the chopped dark chocolate and a pinch of salt. Stir until the chocolate melts completely. Set the mixture aside to cool down to room temperature. 3. Mix with Condensed Milk: Once cooled, pour the sweetened condensed milk into the chocolate mixture and stir well. 4. Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream with an electric mixer or hand whisk until stiff peaks form. 5. Fold Together: Gently fold the whipped cream into the chocolate mixture in two or three parts. Do not overmix so the batter stays light and airy. 6. Freeze: Transfer the mixture into a clean, airtight freezer-safe container. Cover tightly with plastic wrap touching the surface to prevent ice crystals. Freeze for 8 hours or overnight. 7. Scoop and Serve: Soften the ice cream in the refrigerator for about 15 minutes before serving, then scoop into bowls.

1. Simmer and steep: Combine the corn kernels, stripped cobs, heavy cream, whole milk, and sugar in a pot. Heat until simmering, then cover and steep for 90 minutes. 2. Blend and strain: Remove the cobs. Blend the remaining mixture until smooth, then strain it through a fine-mesh sieve. 3. Make custard: Whisk the egg yolks in a bowl. Slowly pour in some warm corn mixture to temper the eggs, then return everything to the pot. 4. Thicken: Cook on low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain, chill completely in the refrigerator, and churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

1. Whip the cream: Pour 2 cups of cold heavy cream into a large bowl. Use an electric mixer to whip the cream until stiff peaks form. 2. Mix the chocolate base: Gently fold the sweetened condensed milk, vanilla extract, and dark cocoa powder into the whipped cream until smooth. 3. Add the crisp element: Melt half of your dark chocolate with a tiny bit of coconut oil in the microwave in 10-second intervals. Let it cool slightly, then fold it into the mixture for a fudge-like texture, or stir in finely chopped crisp dark chocolate chunks for a bite-size crunch. 4. Freeze: Pour the mixture into a parchment-lined loaf pan or an airtight container. 5. Create a crisp shell (Optional): If you want a hard, crackly outer shell like a choco-bar, pour melted dark chocolate along the inside of your mold before adding the cream mixture, or drizzle layers in between. 6. Set: Cover and freeze for at least 8 hours or overnight until completely solid.

1. Whip the cream: Beat the chilled heavy cream in a large bowl with an electric mixer until soft, fluffy peaks form. 2. Mix the base: In a separate bowl, whisk together the condensed milk, milk powder, and vanilla essence until smooth. 3. Fold together: Gently fold the whipped cream into the condensed milk mixture using a spatula to keep it airy. 4. Add dry fruits: Stir in the roasted chopped almonds, cashews, pistachios, and raisins until evenly distributed. 5. Freeze: Transfer the mixture into a freezer-safe container, cover the top tightly, and freeze for 6 to 8 hours (or overnight) until fully set. 6. Scoop and serve: Scoop into bowls or cones when ready to serve.

1. Make the berry sauce: Put the mixed berries and lemon juice in a small pan. Cook on medium heat for 5 to 7 minutes until the sauce gets thick. Let the sauce cool down completely. 2. Whip the cream: Pour the cold heavy cream into a large bowl. Whip the cream with a mixer until soft peaks form. 3. Add condensed milk: Pour the sweetened condensed milk into the whipped cream. Mix gently until smooth. 4. Swirl and freeze: Pour the cream mixture into a container. Drop spoonfuls of the cooled berry sauce on top. Use a knife or skewer to swirl the sauce through the cream. 5. Set the ice cream: Cover the container and put it in the freezer for at least 4 hours until firm.

• Soften slightly: Let very hard ice cream sit at room temperature or in the fridge for a few minutes before you start. • Use the right tool: Choose a sturdy scoop with a comfortable grip and a sharp edge to glide through the frozen dessert easily. • Dip in water (Optional): Dip your metal scoop into room-temperature or warm water so the ice cream slides out cleanly, then tap off excess water. • Start at the edge: Place the edge of the scoop near the outer wall of the container rather than digging straight down into the middle. • Roll into a ball: Pull the scoop toward you in a shallow, curving motion, using the container's wall to help roll the ice cream into a neat sphere. • Work around the carton: Scoop layer by layer around the edges ("around the world") to keep an even level instead of creating a deep hole in one spot.

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with a mixer until it is completely smooth and creamy (about 3 minutes). 2. Add flavor and color: Mix in the sweetened condensed milk, vanilla extract, cocoa powder, red food coloring, and a pinch of salt until thoroughly combined and smooth. 3. Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream using a hand mixer until stiff peaks form. 4. Combine the mixtures: Gently fold the whipped cream into the red velvet cream cheese base using a spatula until uniform and airy. 5. Add cake crumbs: Fold in the red velvet cake crumbs gently so they disperse evenly throughout the batter. 6. Freeze: Transfer the mixture into a 9x5-inch loaf pan or an airtight freezer-safe container. Cover the surface tightly with plastic wrap and freeze for at least 8 hours or overnight until firm.

1. Prepare the Strawberries: Wash and stem the fresh strawberries. Chop most of them into small pieces and reserve a few small chunks for texture if desired. 2. Blend the Base: Place the majority of the strawberries, sugar, and milk into a blender. Blend on high speed until smooth and uniform in color. 3. Add Cream: Pour in the heavy whipping cream and vanilla extract. Blend briefly until fully combined and slightly frothy. Stir in any reserved strawberry chunks by hand. 4. Fill Molds: Pour the mixture into popsicle molds, leaving a small space at the top for expansion. Insert your wooden popsicle sticks about three-quarters of the way into each mold. 5. Freeze: Place the molds in the freezer for at least 8 hours or overnight until completely solid. 6. Unmold and Serve: Dip the outside of the mold in warm water for 20 to 30 seconds to loosen the popsicles, then gently pull them out by the sticks.