Ice Cream Souffle
Cut chocolate and vanilla ice cream into cubes (keep separate) and mash using fork. Crumble half macaroons and use to line soufflé dishes. Fold Vellum paper twice and cut a strip 3 cm (approximately 1 inch) taller than souffle dishes.
Wrap strips around souffle dishes until ends overlap and seal together with tape. Fill dishes with chocolate ice cream, pour in vanilla ice cream and smooth surface. Freeze for 3 hours.
Remove souffle dishes from freezer 10 minutes before serving and discard Vellum paper sleeves. Peel, halve and slice kiwi. Serve ice cream souffles topped with kiwi and grapes. Crumble remaining macaroons and use to garnish souffles.