Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (), Chia (), and Quinoa ().

Functional ice creams were developed by adding larvae of the insect mixed with a seed () and a pseudocereal () to strawberry-cranberry ice cream. The objective was to increase micronutrients, macronutrients, and antioxidants, thus rendering the product a food complement. Four ice cream formulations were manufactured: the control strawberry-cranberry ice cream and three experimental mixtures, one of them with an addition of larvae (HT) and two others with a combination of larvae, chia (HTC), and quinoa (HTQ).