5 from 1 vote

Escamoles (Ant Larvae) Ice Cream

Surprisingly delicious (and protein-rich!) ice cream made with "Mexican caviar".

Course Dessert
Cuisine Ice Cream, Mexican
Prep Time 30 minutes
Crank Time 15 minutes
Total Time 45 minutes
Servings 3 quarts


  • 300 g frozen escamoles
  • 1 (chicken) egg
  • 338 g sugar (1.5 cups)
  • 473 mL heavy whipping cream (1 US pint)
  • 1L milk (approximately a little over a quart)


  1. To prepare, put the escamoles in enough milk to cover them and heat on a low temperature.

  2. Once the escamoles look plump and a bit firmer, they are probably cooked. Let the milk and escamoles cool.

  3. In a large mixing bowl whisk together the chicken egg and the sugar until it's thick and pale. (Note - I used fewer chicken eggs than I normally would since the ant eggs should serve a similar purpose.)

  4. Whisk the cream into the egg & sugar.

  5. After you've let the escamoles cool, blend them with a hand blender until the milk & escamol mix is fairly smooth. The egg-membranes will be a little bit clumpy, but that's OK.

  6. Next, press the escamoles through a fine sieve with a spoon. You want to get as much of it through as you can and you'll end up with a pile of membranes left over (you can save these for use in another dish). The smooth escamol milk will be a little bit dark and have a very strong flavor.

  7. Combine the escamol milk with the cream, sugar and egg mix and whisk together. Add about a liter of fresh milk and whisk it in. You should have enough mix to fill a 3-quart White Mountain can about 3/4 full.

  8. Now you're ready to crank!