Recipes

Directions: 

• In a small saucepan over medium heat, combine milk, cream, sugar and salt. Stir to dissolve sugar. Remove from heat. 

•  Cover and chill thoroughly, 4 hours or overnight. 

• Puree raspberries until smooth. Optionally add 1-2 tablespoons of granulated sugar to sweeten the puree. Pour through a fine mesh strainer to remove seeds. Cover and chill until ready to use. 

• Churn milk base according to manufacturer's directions. Freeze for 1 hour in a freezer safe container. 

• Divide semi-frozen ice cream base into thirds. Fold in puree and juice to create 3 colors and flavors. Optionally, add 1 drop gel food color to the orange and lime portions for a brighter color. Transfer mixtures to large piping bags. Freeze for 30-45 minutes or until soft serve consistency is reached. 

• Snip off the ends of each bag, swirling the three flavors into one freezer safe container. 

• Freeze until firm. 

1. Preheat the oven to 350°F (175°C) and grease your 8-inch pan.

2. Mix the melted butter and sugar together until smooth. Add in the eggs and vanilla, and beat until fluffy! 

3. Sift in the flour, cocoa powder, baking powder, and salt, then stir until well combined. 

4. Pour half of the brownie batter into the pan, then swirl in a layer of cream cheese and raspberry jam. Pour the rest of the brownie batter on top. 

5. Swirl the layers together to create a marble effect. 

6. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool and top with fresh raspberries! 

Pro Tip: For an extra smooth cheesecake layer, try adding a teaspoon of cornstarch to the cream cheese mixture. It helps set the cheesecake layer and gives it a more creamy texture. Bonus: It won’t crack while baking!