I have been intrigued by the idea of ice cream cake for some time and when Kelly’s of Cornwall invited me to come up with a recipe for their creative kids in the kitchen campaign I decided to give it a go. My son decided we should make a banoffee ice cream cake and we got busy in the kitchen.
I set my son to bashing up some digestive biscuits for the bottom layer which I then mixed with some melted butter and placed at the bottom of a cake tin. I lined the cake tin with cling film so that when it was in the freezer I would still be able to get the cake out. We then chopped up some bananas and placed it over the biscuit layer until we could not see any holes. A layer of Kelly’s of Cornwall Clotted Cream Ice Cream went on top of the banana. My son then decided to chop up some of these Jaffa Cake Mini Rolls that I received in my April Degustabox. I think he was inspired by the wording on the packet that said freeze me.
He used three of the strawberry and three of the tropical rolls. The whole creation was then topped off with some caramel ice cream as we were unable to get Kelly’s Clotted Cream and Chocolate which would have worked well. We then put the whole lot into the freezer and left it for a little while.
- 100g butter, melted,
- 200g digestive biscuits
- 4 bananas
- Kellys of Cornwall Vanilla Ice Cream
- Jaffa Cake Rolls
- Caramel Ice Cream
- Line a cake tin with cling film
- Bash the biscuits to make crumbs and mix 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 vanilla ice cream
- Chop the Jaffa Cake rolls into slices and cover the vanilla ice cream.
- Finish off with a layer of caramel ice cream.
- Place the tin in the freezer for a couple of hours.
Disclosure : This is my entry for Kelly’s Creative Kids in the Kitchen Blogger Recipe challenge. I will be receiving a voucher to buy some ice cream.