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–+ servings

Banana Split Ice Cream Chocolate Chip Cookie Dough Cake Recipe

Easy to make and simply delicious Banana Split Chocolate Chip Cookie Dough Cake filled with a layer of ice cream! Sweet perfection.
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Chocolate Chip Cookie Dough cake - two layers of banana bread cookie dough with a layer of strawberry ice cream in between
Prep Time:10 minutes
Cook Time:22 minutes
Time in Freezer:3 hours
Total Time:3 hours 32 minutes

Equipment

Ingredients

  • 16 ounces refrigerated edible chocolate chip cookie dough
  • 2 ripe bananas peeled
  • ½ cup strawberry jam
  • 4 cups strawberry ice cream
  • 12 tbsp. hot fudge topping
  • 12 tbsp. whipped cream
  • 2 tbsp. jimmies
  • 10 ounces maraschino cherries one jar of cherries - drained

Instructions

  • Allow cookie dough to come to room temperature; about 15 minutes.
    Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13 x 9 inch pan with cooking spray or use parchment paper cut to fit the bottom of the pan.
    Place softened cookie dough and mashed bananas in a medium bowl if using a hand mixer, or in the bowl of a stand mixer, and beat on medium speed until well blended.
    Spread the cookie dough cake mix (batter) into your prepared pan evenly and smooth the top using a rubber spatula. Be sure to scrape the sides of the bowl so you don't waste any of this delicious batter. Even though we are baking this as one layer, it is a two layer cake.
    Bake the chocolate chip cookie cake approximately 22 minutes until the center of the cake is baked through and the edges are a light brown.
    Remove from oven and cool completely on a wire rack or cooling rack.
    Line an 8-inch square baking pan with aluminum foil or plastic wrap allowing some to hang over the edges of the pan.
    Carefully remove the cooled cookie dough layer from the pan and place on a cutting board. Cut in half crosswise.
    Place one of the cookie cake halves, top side down, in the pan trimming to fit if necessary.
    Spread ¼ cup jam evenly over this layer to the edge of the cake.
    Gently spread the softened ice cream evenly and gently over the jam on the first cake layer.
    Spread remaining ¼ cup of jam over the bottom of the remaining, second layer (remaining cookie half) and place this layer jam side DOWN over the ice cream.
    Wrap snugly with foil and freeze for at least 3 hours or overnight to serve the next day.
    Remove from freezer about 10 minutes before serving.
    Use a serrated knife to cut into 12 bars.
    Add hot fudge, whipped cream, jimmies, and a maraschino cherry to the top of the cake and serve!

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Calories: 496kcal | Carbohydrates: 80g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 206mg | Potassium: 297mg | Fiber: 3g | Sugar: 50g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 2mg
Servings: 12
Calories: 496kcal
Author: Mary Beth
Cost: $8.00