Do you chop them up fine, or crush them? I once did the mulberry with whole berries, and those little suckers were like rocks. So when I make it with mulberries I crush them first..
What color does plum turn out?
It comes out pinkish. Use plum juice and finely chopped peeled plum.
I have a friend who makes a killer chai latte ice cream, uses the vanilla chai tea bags, macerates a bunch of them in the cream for the ice cream so it gets strongly flavored with the chai tea, then proceeds to make ice cream.
If you want to try something different, I’ve made grape ice cream. You just add concord grape juice to your base.
Since I dislike the taste of coffee, I voted mint chocolate chip. 
It looks like the trend is for me to make mint-chocolate chip!
I do like coffee, but chocolate is the food of the gods. Literally.
Theobroma cacao. Mmmmmm.
What is sometimes considered a uniquely New Zealand flavour I imagine is, these days, probably available in other countries under a different name.
Black raspberry chip. Try some from Graeter’s for inspiration.
Note: There is nothing silly about Ice Cream. Ice cream is serious business.
The good feelings from chocolate are better than the good feelings from caffeine.
That honeycomb toffee, is that like the filling in Violet Crumble?
Blackberry Sorbet. Made from plenty of wild black berries (collected on a long, pleasant walk through the countryside), a bit of sugar, a blender, with a lot of churning to break up the ice crystals, while freezing.
Watermelon Sorbet: Made from fresh watermelon, sugar, and finely sliced mint leaves. Take care to churn them often while freezing, and they make the loveliest icecreams.
Exactly the same thing. Sponge toffee for the UK and Canadians, not sure what you yanks call it 
Mint oreo. Use broken oreos instead of the chips. You get better results using the mini oreos since they don’t get soggy like the full-sized ones.
The Mexican chocolate and the chai tea ice creams others mentioned have me drooling, butmay I suggest tangerine? I still the first time I tasted tangerine (maybe it was sherbet, not ice cream) in Florida when I was a small child back in the (gulp) 1950’s. That tangerine flavor sent a jolt of pure joy right through me, and I still haven’t tasted anything so wonderful since.
wanders off to look for recipes
I said coffee. That sounds highly edible to me.
Pretty much, yes. A slightly different consistency (Violet Crumbles are flakier), but effectively the same stuff.
Honeycomb candy has never gotten the love it deserves in the US. That said, how has Ben & Jerry’s not made Hokey Pokey? That sounds amazing!
I find adding Oreos easier if you pulse them in the food processor and add them after the ice cream is frozen, but before it is set. That keeps them nice and crispy.
Mocha Almond Fudge