Homemade Maxibon

Slice the banana and freeze it for 5 hours or overnight.

Mash the banana with a hand or glass blender with two tablespoons of yogurt (you can add more depending on taste).

Put it in an extended tupper or if you have silicone molds great and freeze for a few hours (I leave it overnight).

Take out the ice cream and cut the size you think necessary, what I do is to take a piece of toast and cut it in half and from there create the shape of the maxibon (if you do not eat gluten you can use buckwheat).

Melt the chocolate (2 ounces) in half in the micro 30s watching that it does not burn and cover it in the part that is left without cookie, and before it cools pour the almond shavings on top and you have your ice cream.