Ingredients:

100g butter, melted

200g digestive biscuits

4 bananas

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

Method:

1. Line a cake tin with cling film.
2. Bash the biscuits to make crumbs and mix with the melted butter.
3. Push the crumb mixture into the cake tin to make a base.
4. Chop the bananas into slices and use to cover the biscuit base.
5. Cover the bananas with a layer of Kelly’s of Cornwall Clotted Cream Vanilla ice cream.
6. Chop the Jaffa Cake rolls into slices and cover the ice cream.
7. Finish off with a layer of Kelly’s Clotted Cream and Honeycomb ice cream.
8. 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, blogger of Fairy dust and Dragons as part of Kelly’s Creative Kids in the Kitchen 2014 campaign. To see Alison’s blog please visit http://www.dragonsandfairydust.co.uk