Mini Banana Splits

1. 1

   In advance: Scoop out ice cream using a melon baller onto a wax or parchment lined baking sheet. Freeze for 30 minutes prior to assembling.

2. 2

   In a double boiler (or microwave safe bowl) melt the chocolate until smooth and shiny. Take each segment of banana and scoop out one end using a melon baller (this will hold the ice cream balls).

3. 3

   Dip the un-scooped end of each banana segment into the chocolate, then dip into a bowl of sprinkles or nuts to coat. Place chocolate-side down on the baking sheet alongside the ice cream and freeze for 5-10 more minutes, or until chocolate is set.

4. 4

   Remove bananas and ice cream from freezer. Place one ball of ice cream into the hollowed end of each upright banana segment. Top with whipped cream and a Maraschino cherry. Serve and enjoy!

No additional tips available.