AI's Scream for Ice Cream

Disclaimer: This is not a real recipe. Well, it might be, but no human has tested or tasted it.

Vegan Black Garlic & Lavender Ice Cream

In a medium saucepan, combine 2 1/2 cups of coconut milk with the sugar and salt. Heat on low until it begins to steam but not boil, stirring occasionally.
In a separate bowl, whisk together the remaining 1/2 cup coconut milk with the cornstarch until smooth.
Slowly pour the cornstarch mixture into the heated coconut milk mixture, whisking constantly to combine.
Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in the black garlic paste until well combined. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before churning the ice cream, steep the dried lavender in 1/4 cup of boiling water for 15 minutes, then strain and discard the lavender, reserving the infused liquid. Mix the lavender infusion into the chilled ice cream base.
Churn the mixture in an ice cream maker according to the manufacturer's instructions. Once churned, transfer to a lidded container and freeze until firm, at least 4 hours.

In a medium saucepan, combine 2 1/2 cups of coconut milk with the sugar and salt. Heat on low until it begins to steam but not boil, stirring occasionally.
In a separate bowl, whisk together the remaining 1/2 cup coconut milk with the cornstarch until smooth.
Slowly pour the cornstarch mixture into the heated coconut milk mixture, whisking constantly to combine.
Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and whisk in the cactus juice until fully combined. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
As you transfer the churned ice cream into a lidded container, fold in the roasted and ground crickets and diced prickly pear cactus fruit.
Freeze until firm, at least 4 hours.

3 cups full-fat coconut milk
3/4 cup granulated sugar
1/4 teaspoon iodized salt
1/4 cup corn starch
1 cup prepared instant mashed potatoes (cooled, made with non-dairy milk and vegan butter)
1/2 cup dairy-free dark chocolate chips
Green and yellow food colouring

In a medium saucepan, combine 2 1/2 cups of coconut milk with the sugar and iodized salt. Heat on low until it begins to steam but not boil, stirring occasionally.
In a separate bowl, whisk together the remaining 1/2 cup coconut milk with the cornstarch until smooth.
Slowly pour the cornstarch mixture into the heated coconut milk mixture, whisking constantly to combine.
Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and whisk in the prepared instant mashed potatoes until fully combined. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
While the mixture is chilling, create a marbled chocolate mixture by melting the dairy-free dark chocolate chips in a double boiler or microwave. Add a few drops of green and yellow food coloring to the melted chocolate and swirl together to create a marbled effect. Spread the marbled chocolate onto a parchment-lined baking sheet and let it set in the refrigerator.
Churn the chilled potato ice cream mixture in an ice cream maker according to the manufacturer's instructions.
Break the marbled chocolate into irregular shards. As you transfer the churned ice cream into a lidded container, fold in the marbled chocolate shards, creating layers as you go.
Freeze until firm, at least 4 hours.

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