For the chocolate ice-cream:

1. Whip the cream to soft peaks and add the sifted cacao and castor sugar - whip to incorporate the cacao and sugar.
2. Then fold in the First Choice Yoghurt. Place in the freezer for a few hours.
3. For the First Choice Strawberry/Cherry Velvet Ice-Cream
4. Whip the First Choice Strawberry Velvet until light and frothy. Place in the freezer for a few hours.

For the chocolate brownie crust:

1. Preheat the oven to 170°C and line a 22 cm diameter round cake tin with baking paper.
2. Combine the melted First Choice Butter, brown sugar and dark chocolate in a small saucepan on low heat and stir until the chocolate has melted. Remove from the heat and cool a little.
3. Sieve together the self-raising flour, cacao and the salt.
4. Add the eggs to the cooled chocolate mixture and mix well.
5. Add the sifted flour mixture and mix to make the batter.
6. Spoon into the prepared cake tin and bake for about 15 minutes. Cool completely.

For the bombe:

1. Freeze a 20 cm diameter dome-shaped glass bowl. Take the chocolate ice-cream out of the freezer and allow to soften a little. Spoon the chocolate ice-cream into the frozen bowl.
2. Press it against the sides of the bowl. Cover a 16 cm diameter dome-shaped bowl with cling wrap and press it into the ice-cream to make the layer even. Freeze for 30 minutes or until firm and remove the 16 cm bowl.
3. Remove the First Choice Strawberry Velvet ice-cream from the freezer and allow to soften a little.
4. Swirl the First Choice Cherry Dessert Topping into the ice-cream to give a marbled look. Spoon the strawberry/cherry ice-cream into the chocolate ice cream to fill the bowl and freeze until hard.
5. Cover with the brownie crust (you can cut it to fit the bowl). Freeze for 30 minutes.
6. Unmould onto a flat serving plate.
7. Drizzle generously with the melted chocolate and decorate with the cherries and chocolate shards.