“Ice cream was made by using 0.5% insect’s gelatin and compared with that made using 0.5% commercial gelatin as stabilizing agent.”
The researchers note that:
“The properties of the obtained ice cream produced using insects [sic] gelatin were significantly different when compared with that made using commercial gelatin.“
Unfortunately, the paper’s abstract doesn’t specify what the significant differences were. See: ‘Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making’ Food Science and Technology International, July 2015 vol. 21 no. 5 380-391.
Also see: (Ice cream related)
Bonus: The paper cites a definition of ice cream provided by Choo et al. 2010 :
“Ice cream is a frozen and aerated dairy-based dessert that [is] usually associated with happiness, pleasure and fun. Psychologically, the consumption of ice cream evokes an enjoyable state for a person.”