Lemon Candied Cricket Ice-cream by Jess Miller

Lemon candied cricket ice cream

Lemon candied cricket ice cream

Ingredients for Lemon Candied Crickets:

1/4cup crickets
2 Tbsp coconut sugar
1 Tbsp unsalted butter

2 tsp lemon juice

How To Make 5 Minute Candied Crickets:

1. Heat a pan over medium heat raw crickets, coconut sugar, lemon juice and coconut oil

Candying the crickets

Candying the crickets

2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end).  When the sugar mixture starts melting, stir constantly until all sugar is melted and crickets are coated.

3. Transfer immediately onto a sheet of parchment paper and separate the crickets right away.

The Ice-cream

You’ll Need:

2 cups heavy whipping cream

2 cups half-and-half cream

1 cup coconut sugar

2 teaspoons vanilla extract

Time: 3.5 hours

Step 1: Prep Your Pan

Freeze an empty freezer-safe shallow bowl or pan. Avoid any material that might shatter.

Step 2: Mix It Up

In a large bowl, stir all the ingredients until the sugar is dissolved.

Tip: For the smoothest texture, make sure the sugar is completely dissolved before you freeze.

Step 3: Freeze

Transfer the mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.

Step 4: Back to the Freezer

Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.

If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.

Store the ice cream in a covered freezer container and mix in flavours as you want them for each serve.

Highly recommend sprinkling chopped crickets on top of your ice cream to keep them crunchy, and get the most of the sweet nutty flavour.

Umami (uWOWmi) butter by louise morris

Woodie umami butter

Woodie umami butter


  • 2 cups heavy cream, preferably from raw milk or organic

  • 1 tsp ground woodies (lightly roasted)

  • Pinch of sea salt


Cream, mixer and uWOWmi woodies

Cream, mixer and uWOWmi woodies

  1. Put the cream into your mixing bowl. It is important to only fill the bowl halfway so it does not overflow as air is whipped into the cream. (Trust me)

  2. Turn mixer on low to medium-low at first to prevent splashing. Once the cream begins to thicken you can turn it up to medium.

  3. Mix for about 15 minutes. This time can vary depending on how much cream you are using and what type if mixer you have.

  4. As it thickens it will first change to whipped cream. After the whipped cream stage it will begin to deflate and break down. As this happens pay attention. When it makes the change to butter it often happens very quickly. It will also start to splash again so you can hang a cloth to catch the splash.

  5. When you see the butter begin to clump and stick to your whisk, stop mixing. It’s done.

  6. Put your strainer over a bowl and pour the contents of your mixing bowl into the strainer. The solids that collect in the strainer are the butter and the liquid that collects in the bowl is buttermilk (also useful). 

  7. Now to "rinse" the butter. It is important to remove as much buttermilk as possible to keep the butter from going rancid. Put the butter back in your mixing bowl and cover with clean, cold water.

  8. With the back of your wide spoon, begin pressing the butter into the side of the bowl. The water will get cloudy as the buttermilk leaks out of the butter. Pour this water off and rinse and repeat.

  9. Repeat this process 3-4 times or until the water stays clear.

  10. Now the fun part. With the ball of beautiful fresh butter knead through the pinch of sea salt and umami rich woodie grounds. Don’t over knead it, just enough to mix through evenly.

ground woodie and washed butter

11. Store in refrigerator or at room temperature if you will use it within a week or two. The fat in the butter brings out the flavour of the salt and umami beautifully. Resting this mix for a few hours allows the flavours to infuse.