A no-bake ice cream cake layered with chocolate ice cream, bananas, melty peanut butter, and crispy Odd Cookies - topped with a cookie crunch for the ultimate frozen flex.
Prep the Pan
Line a round cake pan or loaf pan with parchment paper or plastic wrap, leaving some hanging over the edges so you can lift the cake out later.
Make the Peanut Butter Swirl
Microwave the peanut butter for 15–20 seconds until it’s pourable but not hot.
Layer the Cake
- Bottom layer: Spread a thin layer of chocolate ice cream.
- Add banana slices and chunks of Odd Cookie.
- Drizzle with a bit of peanut butter.
- Repeat layers (ice cream → banana → cookie → PB) until you reach the top.
- Finish with a final layer of ice cream and press in whole Odd Cookies for a crunchy top.
- Freeze: Cover and freeze for at least 4 hours (overnight is best)
Serve
Let sit for 5–10 minutes before slicing. Lift out with the parchment and cut with a hot knife. Add extra peanut butter drizzle on top if you want to go wild.
