Chocolate Banana Ice Cream

Peel three ripe bananas, slice them, and place the pieces on a parchment‑lined tray; freeze for at least 2 hours until solid.

While the bananas are freezing, finely chop the dark chocolate into small shards and set aside.

Measure 2 teaspoons of plain yogurt and 15 g of honey; keep them at room temperature.

Remove the frozen banana slices from the freezer and transfer them to a high‑speed blender.

Add the yogurt and honey to the blender with the bananas.

Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed (about 30‑45 seconds).

Taste the base and adjust sweetness with a little extra honey if desired, then blend briefly again.

Fold the chopped dark chocolate pieces into the blended mixture using a spatula, ensuring even distribution without over‑mixing.

Transfer the ice‑cream to a shallow container, smooth the top, and place it back in the freezer for 20‑30 minutes to firm up slightly.

Serve the chocolate banana ice cream in chilled bowls or glasses, optionally garnished with a drizzle of honey or a few extra chocolate shards.