Ice-cream shake with chocolate and raspberries

Finely chop the hazelnuts. Cut the banana into slices. Place the slices of banana on a plate covered with parchment paper and let them freeze in 1 hour. Put 2 cups of strong espresso coffee (total 50 ml) and allow to cool.

Put one third of the ice cream in the blender and distribute the slices of banana around it. Pour the coffee and milk. Close the blender with the lid and mix everything on the highest setting until a thick shake.

Pour the shake into the glasses. Spoon 1 roll of ice cream into each glass and add 2 tablespoons of chocolate sauce. Sprinkle the hazelnuts over it. Spoon 1 more roll of ice cream and add 1 tablespoon of chocolate sauce over it. Garnish with the raspberries.