Bring the cream with the cocoa powder to the boil. Stir well and melt the chocolate from the heat source.
Allow to cool and mix with the yogurt and a pinch of salt.
In a different bowl, mix 125 ml yoghurt with the bananas and the caster sugar.
Fill the molds for ⅓ with the banana mixture and put in the freezer for about 30 minutes.
Spoon the chocolate mixture to ⅔ and freeze for about 30 minutes.
Fill with the rest of the banana mixture and put the sticks in it.
Freeze and sprinkle the frozen ice creams with chopped nuts.
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