1. No-cook instant oatmeal, add yogurt and mix well
2. Put the peeled banana, appropriate amount of milk and sugar into the wall breaker, select the milkshake function, and make a paste in about 10 seconds
3. Pour it into an ice cream mold, shake it out a few times, insert a wooden stick, and freeze it in the refrigerator. After solidification, rinse the outer wall of the mold with cold water, wait a while, and lift the wooden stick to release the mold
4. The dark chocolate melts in water, let it cool until it flows slowly, and quickly dip the ice cream in the chocolate.
5. Put it on greased paper, because the temperature on the surface of the ice cream is very low, the chocolate will solidify very quickly
6. Using a small spoon, scoop a little chocolate and pour it on the blank space, and it will be set after a while
Tips:1. The ratio of various materials can be increased or decreased according to personal preference
2. The more milk, the higher the hardness of the finished product
3. You can also sprinkle a little chopped nuts on the surface when the chocolate is not solidified
