Options:
1. Add 150g melted dark chocolate to make double chocolate. Put layer of ice cream, layer of chocolate and swirl with fork. Continue until all ice cream and chocolate has been used.
2. Chocolate and raspberry ripple. As above but with raspberry coulis (175g raspberry conserve + 2 tbsp just boiled water mixed till smooth).
3. Chocolate and biscuit. Whip ice cream to stiff peaks. Top in container with 120g of crushed biscuits of your choice.
