Chocolate popcorn with ice and banana

Heat the oil in a thick-bottomed pan. Make sure the pan is hot but does not smoke, then the oil is too hot. Test occasionally with a grain of corn: if it rotates properly or pouts immediately, the oil is hot enough.

Pour a thin layer of corn kernels into the pan. Shake quickly and place a lid on the pan. Do not cover the lid completely, so that the steam that escapes can escape. Do not look into the pan during the popping process and switch off the heat source when it is silent in the pan.

Let the popcorn cool in a bowl. In the meantime, place the bags of chocolate glaze in hot water so that the chocolate melts or is prepared according to the instructions on the packaging.

Pour the chocolate over the popcorn and mix with a damp ladle. Allow to cool.

Divide the slices of banana over 4 plates or dishes. Drizzle with the honey. In the middle, create 1 large or 2 small rolls of bread ice cream. Sprinkle with the chocolate popcorn.