All you can eat at home



What better way to relax on a hot summer’s afternoon than with a favorite ice cream treat? Well, Jeff Turner, owner of Dips & Sips, has just the thing for you: their “traditional” banana split. Even better, Dips & Sips has tables both inside and out, so you can enjoy your gooey treat in the sun or out, and split it with whomever you’d like. As Turner says, “We get a lot of people who share.” On the day we reached Turner at his shop in Seminole Commons, he sounded as cool and smooth as the ice cream he was scooping (even though the sinkhole under 29 South had just decided to resurface, or re-subsurface, right out in front of the parking lot). With temperatures in the 90s, and the temperatures of the ensnarled motorists undoubtedly higher, Turner was nothing but pleasant. Maybe some kind soul will bring cones of Superman or Bear Claw out to the sidewalk and help melt away the road rage.

Dips & Sips’ Traditional Banana Split
1 ripe banana, split lengthwise
1 scoop vanilla ice cream
1 scoop strawberry ice cream
1 scoop chocolate ice cream
1–2 oz. ea. chocolate syrup, strawberry topping and pineapple topping (Turner recommends Hershey’s for the chocolate syrup and Smucker’s for the fruit toppings)
2 tsps. diced nuts (almonds, pecans, or walnuts)
3 “good-size” squirts or dollops of whipped cream
3 maraschino cherries

Place the banana in the dish, with ice cream along top. Drizzle with syrup and toppings. Turner usually puts the chocolate syrup on the vanilla, the strawberry topping on the strawberry, and the pineapple topping on the chocolate ice cream. Sprinkle nuts over top, add whipped cream, and place one cherry on top of each whipped cream squirt. Serves 1-2.