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Mini Banana Splits takes roughly 45 minutes from beginning to end. This gluten free and dairy free recipe serves 2 and costs $1.88 per serving. One portion of this dish contains about 11g of protein, 36g of fat, and a total of 650 calories. Head to the store and pick...Read More
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!
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