Remove the vanilla and chocolate ice cream from the freezer and let sit at room temperature for 2–3 minutes so they slightly soften for easy scooping.

Using a chilled ice cream scoop, form one even scoop of vanilla and one even scoop of chocolate. Place both scoops side-by-side in the serving cup or bowl.

Sorbet Options (choose one)

If you want to serve a sorbet alongside (to create the 'Four All' concept with two scoops plus a sorbet), remove chosen sorbet from freezer and let soften 1–2 minutes. Use a small spoon to place one small quenelle or half scoop (about the size of a tablespoon to 2 tablespoons) of the chosen sorbet next to or between the two ice cream scoops.

If not serving sorbet, omit this section and proceed to toppings.

Mix-ins & Toppings (optional)

Drizzle up to 1 tablespoon chocolate sauce over the vanilla and chocolate scoops in a thin zig-zag pattern.

Scatter 2 tablespoons fresh berries around the scoops for bright fruit flavor and contrast.

Sprinkle 1 tablespoon chopped toasted nuts over the top for crunch.

Garnish with 2 mint leaves and tuck a wafer or cookie into the side of the scoops for presentation.

Serving

Serve immediately with a small spoon. If transporting, keep in a chilled cooler or place back in freezer briefly before serving to maintain shape.

If preparing for multiple guests, repeat scooping and garnishing steps for each serving.