Desserts

3-Ingredient Nice Cream Bites 4 Ways

    Salted Caramel Nice Cream Bites


    Makes 100

    INGREDIENTS

    Bananas 

    4 Large

    NESTLÉ Caramel Treat

    3 Tbsp

    Milk

    1/2 Cups

    NESTLÉ AERO Milk

    4 Slabs

    Coconut oil (optional)

    1/2 Tsp

     

    Serving suggestion:
    Salt flakes, to garnish

    METHOD

    1. Peel the bananas and cut into rounds. Add the banana rounds to a resealable bag and freeze until solid. 
    2. Line a medium-square 20cm x 20cm baking dish with baking paper, allowing the paper to hang over the sides slightly. 
    3. Add the frozen bananas, NESTLÉ Caramel Treat and milk to a blender or food processor and blend until smooth. 
    4. Pour the banana mixture into the baking dish and smooth out with a spatula. Freeze overnight, or until set. 
    5. Break the NESTLÉ AERO chocolate into smaller chunks and add to a microwave-safe bowl. Add the coconut oil and microwave for 15-second intervals, until melted. 
    6. When the banana nice cream has set, remove the tray from the freezer and use the baking paper to lift the nice cream slab out of the dish. Cut into 2cm x 2cm cubes. 
    7. Work quickly to dip the nice cream cubes into the melted chocolate, using a fork to lift them out and place them onto a baking tray lined with baking paper. Sprinkle with salt flakes to garnish. Repeat with all the nice cream bites. *Chef’s Tip: Add the garnish when the chocolate is still slightly melted.   
    8. Place in the freezer and allow to freeze until set. 
    9. Remove from the freezer 5 minutes before serving and ENJOY! *Chef’s tip: These can be placed in a resealable container and kept frozen for up to 3 months. 

     

    Peppermint Crisp Nice Cream Bites

    Makes 100

    INGREDIENTS

    Bananas 

    4 Large

    NESTLÉ Mint Flavoured Caramel Treat

    3 Tbsp

    Milk

    1/2

    NESTLÉ AERO Dark

    4 Slabs (85g)

    Coconut oil (optional)

    1/2 Tsp

     

    Serving suggestion:
    Crushed NESTLÉ Peppermint Crisp, to garnish

    METHOD

    1. Peel the bananas and cut into eighths. Add the banana rounds to a resealable bag and freeze until solid. 
    2. Line a medium-square 20cm x 20cm baking dish with baking paper, allowing the paper to hang over the sides slightly. 
    3. Add the frozen bananas, NESTLÉ Mint-Flavoured Caramel Treat and milk to a blender or food processor and blend until smooth. 
    4. Pour the banana mixture into the baking dish and smooth out with a spatula. Freeze overnight, or until set. 
    5. Break the NESTLÉ AERO chocolate into smaller chunks and add to a microwave-safe bowl. Add the coconut oil and microwave for 15-second intervals, until melted. 
    6. When the banana nice cream has set, remove the tray from the freezer and use the baking paper to lift the nice cream slab out of the dish. Cut into 2cm x 2cm cubes. 
    7. Work quickly to dip the nice cream cubes into the melted chocolate, using a fork to lift them out and place them onto a baking tray lined with baking paper. Crumble over NESTLÉ Peppermint Crisp to garnish. Repeat with all the nice cream bites. *Chef’s Tip: Add the garnish when the chocolate is still slightly melted.   
    8. Place in the freezer and allow to freeze until set. 
    9. Remove from the freezer 5 minutes before serving and ENJOY! *Chef’s tip: These can be placed in a resealable container and kept frozen for up to 3 months.

    Iced Coffee Nice Cream Bites


    Makes 100

    INGREDIENTS

    Bananas 

    4 Large

    NESCAFÉ Classic Instant Coffee

    1-2 Tbsp

    Milk

    1/2 Cup

    NESTLÉ AERO Dark

    4 Slabs (85g)

    Coconut oil (optional)

    1/2 Tsp

     

    Serving suggestion:
    NESCAFÉ Classic Instant Coffee

    METHOD

    1. Peel the bananas and cut into eighths. Add the banana rounds to a resealable bag and freeze until solid. 
    2. Line a medium-square 20cm x 20cm baking dish with baking paper, allowing the paper to hang over the sides slightly. 
    3. Add the frozen bananas, NESCAFÉ Classic and milk to a blender or food processor and blend until just smooth.
    4. Pour the banana-coffee mixture into the baking dish and smooth out with a spatula. Freeze for overnight, or until set. 
    5. Break the NESTLÉ AERO chocolate into smaller chunks and add to a microwave-safe bowl. Add the coconut oil and microwave for 15-second intervals, until melted. 
    6. When the banana nice cream has set, remove the tray from the freezer and use the baking paper to lift the nice cream slab out of the dish. Cut into 2cm x 2cm cubes. 
    7. Work quickly to dip the nice cream cubes into the melted chocolate, using a fork to lift them out and place them onto a baking tray lined with baking paper. Lightly crush the coffee granules and sprinkle over the chocolate bites to garnish. Repeat with all the nice cream bites. *Chef’s Tip: Add the garnish when the chocolate is still slightly melted.   
    8. Place in the freezer and allow to freeze until set. 
    9. Remove from the freezer 5 minutes before serving and ENJOY! *Chef’s tip: These can be placed in a resealable container and kept frozen for up to 3 months. 

    Strawberry Milkshake Nice Cream Bites

    Makes 100

    INGREDIENTS

    Bananas 

    4 Large

    NESTLÉ Nesquik Strawberry Flavour

    2 Tbsp

    Cup milk

    1/2 Cup

    NESTLÉ Milkybar

    4 Slabs (80g)

    Coconut oil (optional)

    1/2 Tsp

    Puffed rice

    1 Cup

     

    Serving suggestion:
    NESTLÉ Nesquik Strawberry Flavour

    METHOD

    1. Peel the bananas and cut into eighths. Add the banana rounds to a resealable bag and freeze until solid. 
    2. Line a medium-square 20cm x 20cm baking dish with baking paper, allowing the paper to hang over the sides slightly. 
    3. Add the frozen bananas, NESTLÉ Nesquik and milk to a blender or food processor and blend until just smooth.
    4. Pour the banana-Nesquik mixture into the baking dish and smooth out with a spatula. Freeze for overnight, or until set. 
    5. Break the NESTLÉ Milkybar chocolate into smaller chunks and add to a microwave-safe bowl. Add the coconut oil and microwave for 15-second intervals, until melted. 
    6. Let the chocolate mixture cool completely before adding the puffed rice. Mix well.
    7. When the nice cream has set, remove the tray from the freezer and use the baking paper to lift the nice cream slab out of the dish. Cut into 2cm x 2cm cubes.  
    8. Work quickly to dip the nice cream cubes into the melted chocolate, using a fork to lift them out and place them onto a baking tray lined with baking paper. Sprinkle some Nesquik powder over the chocolate bites to garnish. Repeat with all the nice cream bites. *Chef’s Tip: Add the garnish when the chocolate is still slightly melted.   
    9. Place in the freezer and allow to freeze until set. 
    10. Remove from the freezer 5 minutes before serving and ENJOY! *Chef’s tip: These can be placed in a resealable bag and kept frozen for up to 3 months.