Place the cottage cheese into a blender and blend until smooth. Then add the peanut butter and maple syrup and blend until combined. Set aside.

Lay parchment paper into an 8x8-inch baking dish.

Sprinkle 2 tablespoons of chocolate chips on the bottom of the baking dish.

Pour half of the cottage cheese mixture on top of the chocolate chips.

Lay half of the banana slices flat across the top of the cottage cheese mixture.

Next, layer 24 of the vanilla wafers making sure to keep them flat and not overlapping.

Repeat the above for the second layer.

Gently press the final layer of vanilla wafers into the dish and cover with plastic wrap or tin foil.

Freeze for at least 8 hours or overnight.

To serve, flip the baking dish onto a cutting board. Allow the icebox cake to sit for 30 minutes before cutting.