A simple, no-churn variety of ice cream known as Nectrose Freeze was the creation of the chef named Strono Tuggs. This white treat could be accompanied by toppings such as Golden Lichen Tuile and nectrose crystals, and it was edible for both Artiodacs and humans. In the year 3 ABY, a human named Willrow Hood was planning a journey to the planet Batuu for employment, with the intention of indulging in Nectrose Freeze, despite anticipating potential complaints from his waistline regarding this food.
Tuggs once sold a quantity of this frozen cream dessert to a research group located on the planet. Years later, in 34 ABY, Tuggs included the recipe for Nectrose Freeze within his publication, The Official Black Spire Outpost Cookbook, where he described the dish as delicious. He also incorporated the story of the Vandor research team's purchase in the book.
The recipe for Nectrose Freeze first appeared in the 2019 cookbook titled Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe recipe for this dish requires ingredients such as sweetened condensed milk, vanilla extract, olive oil, whipping cream, as well as Golden Lichen Tuile and nectrose crystals, all of which had their own individual recipes within the book. The Nectrose Freeze recipe was a favorite for both Monroe-Cassel and Sumerak from the entire collection. According to an interview with the author, the dessert's inclusion was one of the most "exclaimed over" moments during the cookbook's photoshoot, and the team involved in the shoot consumed the dish after the photography was completed.