Serving ice cream desserts is a great way to end a summer cookout. To make the filling for these shortcakes, stir bananas and walnuts into chocolate ice cream.
Soften ice cream in medium-size bowl for 15 minutes or until it can be stirred. Stir in chopped bananas and walnuts. Return to freezer for at least 4 hours or until ready to scoop.
Heat oven to 425°F. Stir together biscuit mix, milk, chocolate chips, sugar, mashed bananas, walnuts and melted butter in large bowl. Drop 8 heaping 1/4 cupfuls onto ungreased baking sheet; spread slightly.
Bake in 425°F oven for 15 to 20 minutes or until golden. Remove shortcakes to wire rack to cool.
Split each shortcake in half horizontally. Fill each with about 1/2 cup ice cream. Place shortcake tops on each. Dollop with whipped cream and sprinkle with chopped nuts if desired.