Local ice cream vendor Sparky’s Homemade Ice Cream has always been known for its exotic flavors and out there ideas. Ice creams like red wine and chocolate or bacon and maple syrup are staples on the company’s menu. In light of the multitude of cicadas last month, Sparky’s decided to create a cicada-flavored ice cream.
The concoction was scheduled to hit the menu Thursday, June 2. Many patrons went in to inquire about the new flavor the night before, causing Sparky’s to sell out before the flavor officially hit stands.
MU sociology professor Wayne Brehkus was one of the few who got to taste the treat.
“It definitely did not taste like bugs,” he said. “And it wasn’t gross.”
Brehkus said it tasted like almonds and brown sugar, among other things.
“I wanted to try it because it was such a novel idea,” Brekhus said. “If everybody’s eating them — dogs, birds, snakes — they must be good!”
However well-received by the public, cicada ice cream can no longer be found on Sparky’s menu.
Sparky’s called the Missouri Department of Health to ask what kinds of regulations exist for using the cicadas as food. The Department of Health advised the company against producing the product, since there is no information set in law as to what temperature is best or how best to cook the cicadas.
“In the food code, insects are usually viewed as contaminants,” said Gerry Worley, Manager of Environmental Health at the Department of Health. “The main issue, however, was (whether) the cicadas were cooked properly so that the cicadas were free of pathogens.”
Worley did say that if cooked properly, the cicadas can be edible.
MU entomology professor Robert Sites agreed.
“Many cultures eat insects regularly, and they’re great protein,” he said. “Mexico and Thailand are examples, as they do sell cicadas as food. They are perfectly fine to eat, as long as they are advertised as insects and are cooked properly.”
Sparky’s declined to comment.