For the chocolate nice cream, cut the banana into coarse pieces and freeze for at least 6 hours. Let the banana thaw briefly and puree finely.
Stir in the plain cream and whip again with the blender. Decorate the chocolate nice cream with the almond paste.
Preparation Tip:
If necessary, sugar the chocolate Nice Cream or sweeten with sweetener. Ripe bananas are particularly suitable for the preparation.
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