Nectrose Freeze

Nectrose Freeze was a type of simple, no-churn ice cream created by the chef Strono Tuggs. The white dish could be served with a Golden Lichen Tuile and nectrose crystals as topping, and it was edible by Artiodacs and humans. In 3 ABY, the human Willrow Hood was planning to travel to the planet Batuu for a job where he intended to eat some Nectrose Freeze, despite him expecting his waistline to protest to such a food.

Tuggs once sold a batch of the ice cream to a research team on the planet Vandor. In 34 ABY, Tuggs included a recipe for Nectrose Freeze in his The Official Black Spire Outpost Cookbook, where he called the dish tasty. He also included the story of the research team on Vandor in the book.

Nectrose Freeze was first introduced in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was authored by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe recipe for the dish calls for sweetened condensed milk, vanilla extract, olive oil, whipping cream, and Golden Lichen Tuile and nectrose crystals, both of which received their own recipes in the book. The recipe for Nectrose Freeze was one of Monroe-Cassel's favorites from the collection. In an interview, the author indicated that the dessert's entry was one of the most "exclaimed over" during the cookbook's photoshoot and that the team working on the shoot ate the dish after they were done shooting.