Serves 25

Hands-on time: 15 minutes

Hands-off time: Overnight

INGREDIENTS

1 packet chocolate sandwich biscuits

¾ cup NESTLÉ Cremora Original

2 tbsp NESCAFÉ Classic Original

½ tin (193g) NESTLÉ Full Cream Sweetened Condensed Milk

¼ slab (21g) NESTLÉ AERO Milk Chocolate, melted

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Prepare a 23cm square baking dish with baking paper and a light layer of non-stick spray.

2. Add the biscuits to a plastic resealable bag and lightly bash the biscuits into fine crumbs. Transfer the biscuit crumbs to a heatproof bowl and microwave for 30 seconds. Add 2 tablespoons of water to the crumbs and stir until combined.

3. Transfer the biscuit crumbs to the baking dish and press down with the back of a glass to form an even layer. Set aside until needed.

4. In a large mixing bowl, add the NESTLÉ Cremora Original, the NESCAFÉ Classic Original, condensed milk, and 1½ cups of water. Stir until dissolved.*Chef’s Tip Icon: Cremora adds creaminess and sweetness to the ice cream!

5. Pour the ice cream mixture over the biscuit layer and gently tap the baking dish on the counter to remove any air bubbles.

6. Freeze for about 6 hours or overnight until fully set.

7. Once set, remove the set block from the baking dish by carefully lifting the edges of the baking paper. Generously drizzle the chocolate over the block.

8. Using a sharp knife, carefully cut the block into 25 ice cream bites. Serve on a platter and ENJOY!