Erica's Frozen Banana Ice Cream

Makes 6 servings

Erica

Part of Erica’s daily diet

ingredients

1 pound chocolate chip cookie dough (recommended: Nestle Toll House)
1 1/2 cups semisweet chocolate chips
1 teaspoon peanut or vegetable oil
2 (1 1/2 ounces) chocolate-toffee candy bars, chopped into 1/4-inch pieces (recommended: Skor)
2 medium bananas, peeled and sliced into 1/4-inch rounds
1 pint vanilla or banana ice cream, softened

1
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
2
Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. Cool for 10 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
3
In a small bowl, toss together the chocolate chips and oil. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.
4
Spread the melted chocolate on top of 6 of the cooled cookies. Place on a parchment or waxed paper-lined baking sheet. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. Place the remaining cookies, flat-side-up, on the same baking sheet. Arrange the banana slices in a single layer on the flat side of the remaining cookies. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.
5
Using an ice cream scoop, scoop about 1/3 cup softened ice cream on top of the frozen bananas. Place a chocolate covered cookie on top and gently press to form a sandwich. Repeat with the remaining ice cream and cookies. Freeze for 3 to 4 hours until firm.