Mini Banana Splits
2 ripe bananas, peeled and cut into 1 1/2 inch long slices (widthwise)
2 oz semi sweet chocolate, roughly chopped
1 cup vanilla ice cream
Sprinkles (gluten free)
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.
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).
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.
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!