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Cracking Chocolate Cremora Ice Cream

Makes: 40

Hands-on time: 10 minutes

Hands-off time: Overnight


1¼ cups (150g) NESTLÉ Cremora

¾ tin (289g) NESTLÉ Sweetened Condensed Milk

1 tsp vanilla essence

3 tbsp lemon juice

1 slab (85g) NESTLÉ AERO Dark chocolate, melted

Serving suggestion:



1. In a large mixing bowl, combine the NESTLÉ Cremora with ⅓ cup of cold water. Whisk with an electric beater until the Cremora has dissolved. Add the condensed milk and vanilla essence to the bowl and whisk for 2-3 minutes. While whisking, slowly stream in the lemon juice until a thick cream has formed and the mixture has doubled in volume.

2. Divide the cream mixture between 40 espresso-size cups. *Chef’s Tip: Alternatively, use small paper cups!

3. Place the ice cream cups on a tray and freeze overnight until fully set.

4. Once fully frozen, spoon over a teaspoon or two of melted dark chocolate. Working quickly, spread the chocolate evenly over the surface of the ice cream.

5. Freeze the ice cream cups for 5 minutes, until the chocolate layer has hardened.

6. Garnish with a sprig of mint, crack into the chocolate shell and ENJOY immediately!


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