8 scoops (1/3 cup each) mint chocolate chip or chocolate chip ice cream (about 1/2 pint, total)
In a heavy 2-quart saucepan, mix cocoa powder and sugar.
Over medium-high heat, gradually whisk milk and 1/2 cup of the whipping cream until smooth. Bring to a boil, reduce heat to low and simmer gently 25 to 35 minutes until cocoa is reduced to slightly less than one cup; stir often and adjust heat as needed, being careful not to boil.
Meanwhile, whip remaining 1/2 cup whipping cream and the sour cream to form soft peaks; refrigerate.
Remove cocoa mixture from heat and immediately add the chopped chocolate; stir until chocolate is completely melted and the mixture is smooth.
Spoon 2 tablespoons hot cocoa mixture into each of the four 8-ounce, straight-sided glasses.
Top each with a scoop of ice cream and 2 tablespoons of whipped cream; repeat layer once, ending with whipped cream.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.