Mini Banana Splits

Directions

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!