This dessert on a stick might have a lot of steps, but it elevates the humble banana split into art, which is where it really belongs.
Step 1: Scoop the ice cream balls
Stick the ice cream balls back in the freezer.
Step 2: Make the whipped cream rosettes
Place the rosettes in the freezer.
Step 3: Make the shell coating
I used intense dark chocolate with cacao nibs. I didn't measure.
I stirred it every 15 seconds it was in the microwave.
Step 4: Make the caramel balls
Stir the honey and cream over medium heat. Add some salt. Salt is good in caramel.
As the caramel thickens, drip a bit on a cold plate (or in some ice water) to check the consistency. You'll want this slightly softer than regular caramels since it'll be frozen and you don't want anyone to break a tooth.
When it's as thick as you like it, pour it in a container to cool.
When it's cool, scoop out a little caramel and roll it into a ball. Make a ball of caramel for each skewer.