My cholesterol is kind of high, so my wife purchases lowfat chocolate ice cream for me to have in the house. As a fan of serious chocolate, I find the taste of these products (e.g., Edy's "double-churned" chocolate) seriously deficient. It occured to me recently that an easy way to improve the flavor of these products is to mix good cocoa powder into them. I have had success at about a 1-2 teaspoons of cocoa powder per scoop, and I stir it in with a spoon until it is mostly uniformly incorporated into the ice cream. This may be an obvious solution, as homemade chocolate ice cream recipes sometimes call for cocoa powder. The plus side is that this method of making dessert tastier makes it healthier, too, as cocoa powder seems to be good for one's cholesterol.