After a long day under the beating sun, an ice cream might be a tempting treat.
But would you be able to enjoy it if you knew it was made from bug "milk?"
Gourmet Grubb, a Cape Town-based start-up, is hoping to use ice cream to introduce the public to the world of eating insects.
Its luxury ice cream uses EntoMilk, a dairy alternative made by blending the larvae of a tropical insect known as the black solider fly.
The UN predicts that the world will need to double food production to feed the global population by 2050 and has long promoted insect farming as a sustainable alternative protein source to traditional livestock.
According to the UN, it is widely accepted that insects provide nutrients that are comparable to meat and fish.
"Insects are inherently high in fat and protein and minerals," said Bessa. "The black solider fly has protein and fat content comparable to beef, and zinc, iron and calcium that are much higher than that of beef."
Because insects can be farmed indoors in small, controlled environments they can be reared in urban areas, reducing the impact of transporting the milk to the city. It also means they are less at risk of being impacted by external climate patterns, which would affect cattle and crops.
There is also potential for insect farming to reduce waste.
"Some insects, like the black solider fly larvae, have the ability to feed on a wide range of organic matter," said Bessa. "For example, the spent grain left over from brewing beer is used to feed the larvae."
Last month, Gourmet Grubb also opened a concept popup store, which included savory insect dishes such as insect powder pasta, chickpea black-larvae croquettes and mopani worm hummus, to serve alongside its ice cream.