Serves: eight. Preparation time: 30 minutes plus freezing time: 2 hours.
200g digestive biscuits
Kelly’s of Cornwall Clotted Cream ice cream or Kelly’s Cornish Dairy Vanilla ice cream
Jaffa Cake mini rolls
Kelly’s of Cornwall Clotted Cream and Honeycomb ice cream
Line a cake tin with cling film and gently melt the butter.
Place the biscuits in a sealed bag then bash with a rolling pin to make crumbs.
Mix the biscuit crumbs with the melted butter.
Push the crumb mixture into the cake tin to make a base.
Chop the bananas into slices and use to cover the biscuit base.
Cover the bananas with a layer of Kelly’s of Cornwall Clotted Cream Vanilla ice cream.
Chop the Jaffa Cake mini rolls into slices and place them on top of the ice cream.
For the final, super-indulgent flourish, finish off with a layer of Kelly’s Clotted Cream and Honeycomb ice cream.
Place the tin in the freezer for a couple of hours and then serve.
*This recipe has been created by Kelly’s of Cornwall with Alison Maclean, Dragons and Fairy Dust blogger, as part of Kelly’s Creative Kids in the Kitchen campaign.